Serve inToddy glass
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.
|3/4 fl oz||Dark/black/blackstrap rum|
|1/3 fl oz||Calvados & straight applejacks|
|1/6 fl oz||Maple syrup|
|2 1/2 fl oz||Milk (whole milk/full 3-4% fat) (steamed foaming)|
Beats hot chocolate as a nightcap.
Adapted from a recipe created in 1986 by Charles Schumann in Munich, Germany and published in his 1995 American Bar Book.
Jean Gabin (1986)Charles Schumann, 1995
1½ oz Dark rum
¾ oz Calvados
1 teaspoon maple syrup
Heat first three ingredients in a heat-resistant glass. Fill with hot milk, sprinkle with nutmeg.
- 0.8 standard drinks
- 9.79% alc./vol. (19.58° proof)
- 11 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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