Réveillon

As rich and celebratory and decadent as the name implies.

Data

  • Served in coupe
  • 30% ABV
  • Garnish with Cinnamon stick

Source

Tuxedo No. 2

Tags

Ingredients

Applejack 6.0cl 2.0oz
Pear Eau de Vie 1.5cl 0.5oz
Allspice Dram 1.5cl 0.5oz
Sweet vermouth 1.5cl 0.5oz
Angostura bitters One dash
Use ounces
Use centiliters

Directions

  1. Combine all ingredients with ice.
  2. Stir like hell for at least thirty seconds.

Information

Historically, a Réveillon is a dinner held late the night before Christmas. They are decadent affairs that frequently (and sometimes deliberately) contend as parties. The drink described here—indulgent, nocturnal, and somewhat miraculous—could not have found a better partner to share a name with. Not all greatness is intuitive, however. In an article describing the origin of the drink, Chuck Taggart reveals the name he nearly gave it: “The Bingle.” Silly names have a long-standing and generally positive relationship with cocktails, but here, history was the victor.

Some notes on the recipe itself:

  • When we say 'stir like hell', we mean it. All the spices in this drink need to be balanced out with proper saturation and water release.
  • The original recipe calls for homemade dram, but we've made due with the retail versions added to shelves recently. It also recommends the bitter Punt e Mes as a vermouth, which is a great recommendation but not required.

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