|1 1⁄2 fl oz||Calvados brandy|
|1 fl oz||Carpano Antica Formula vermouth|
|1⁄2 fl oz||William pear liqueur|
|1⁄4 fl oz||Pimento dram liqueur|
|1 dash||Fee Brothers Whiskey Barrel Aged|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.
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!