Jean Gabin

Difford’s Guide
Discerning Drinkers (12 ratings)
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    Jean Gabin

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Serve in a Toddy glass

Ingredients:
3⁄4 oz Dark/black/blackstrap rum
1⁄3 oz Calvados / apple brandy / straight applejack
1⁄6 oz Maple syrup
2 1⁄2 oz Milk (whole milk/full 3-4% fat) steamed foaming
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Dust with grated nutmeg

How to make:

POUR first 3 ingredients into a warmed heat-resistant glass and STIR until maple syrup dissolves before POURING heated milk into the drink.

Allergens:

Recipe contains the following allergens:

  • Milk (whole milk/full 3-4% fat) - Dairy

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

Beats hot chocolate as a nightcap.

View readers' comments

History:

Adapted from a recipe created in 1986 by Charles Schumann in Munich, Germany and published in his 1995 American Bar Book.

Jean Gabin (1986)
1½ oz Dark rum
¾ oz Calvados
1 teaspoon maple syrup
hot milk
nutmeg
Heat first three ingredients in a heat-resistant glass. Fill with hot milk, sprinkle with nutmeg.

Charles Schumann, 1995
More cocktails by Charles Schumann

Nutrition:

One serving of Jean Gabin contains 144 calories

Alcohol content:

  • 0.7 standard drinks
  • 9.1% alc./vol. (9.1° proof)
  • 10.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Robert Holen’s Avatar Robert Holen
16th November 2024 at 17:48
It's rather nauseating as is... But taking the previous posters advice: Adding some espresso makes it far more palpatable.
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Marty Horman’s Avatar Marty Horman
15th May 2022 at 17:02
Added some espresso to this to make a latte and it turned out excellent.
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