Réveillon Cocktail

Réveillon Cocktail image

Serve in

an Old-fashioned glass...
fl oz Berneroy Fine Calvados
1 fl oz Carpano Antica Formula
½ fl oz Poire William pear liqueur
¼ fl oz St. Elizabeth Allspice Dram
1 dash Fee Brothers Whiskey Barrel Aged
  • Display recipe in:

How to make:

STIR all ingredients with ice and strain into ice-filledglass.

Garnish:

Cinnamon stick

Comment:

Bittersweet and spicy with underlying warming apple spirit. Originally designed to be served ‘up’ in a Nick & Nora glass we think it’s better suited to being served on-the-rocks, preferably a chunk of block ice. The original formula called for more apple brandy and a lot less aromatized wine.

About:

Adapted from a drink created in 2005 by Chuck Taggart, the Los Angeles based New Orleanian cocktail loving disc jockey behind TheGumboPages.com. In French and Portuguese speaking lands 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 the city 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.



Chuck Taggart, one of the creators of this cocktail, 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!"

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Poire William pear liqueur
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Allspice pimento dram

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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