Réveillon
As rich and celebratory and decadent as the name implies.
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
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Directions
- Combine all ingredients with ice.
- 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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