Serve in anOld-fashioned glass
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
|1 1/2 fl oz||Avallen Calvados|
|1 fl oz||Antica Formula or other well aged sweet vermouth|
|1/2 fl oz||William pear liqueur|
|1/4 fl oz||Pimento dram liqueur|
|1 dash||Whiskey barrel aged bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Bittersweet and spicy with underlying warming apple spirit. Originally designed to be served straight-up in a Nick & Nora glass, we think it's better suited to being served on-the-rocks, preferably over a chunk of block ice. The original formula called for more apple brandy and a lot less aromatized wine.
Adapted from a drink created in 2005 by Chuck Taggart, the Los Angeles based New Orleanian cocktail loving disc jockey behind TheGumboPages.com. Chuck reports that after trying the drink for the first time at a 2005 Christmas party, Ted Haigh (AKA DrCocktail.com) declared, "Oh, this is delightful!" adding, "It's like sucking on Santa!"
In French and Portuguese, a réveillon is a long dinner, and often a social gathering, held on the evenings preceding Christmas Day and New Year's Day. In the same way that Americans seem to celebrate St Patrick's Day more fervently than the Irish, Réveillon is particularly celebrated in New Orleans, either due to the city's strong French heritage or it being a damn good excuse for a nosh-up and party.
Réveillon, comes from the French word, réveil meaning 'waking' (or 'alarm clock' according to the very literal Google Translate). Why the name! Well any good party should last through the early hours. Right!