Réveillon Cocktail

2 oz Calvados

1⁄2 oz Pear eau de vie

1⁄2 oz Allspice Dram

1⁄4 oz Sweet vermouth, Carpano Punt e Mes (or Antica or Dubonnet Rouge)

1 ds Bitters, Fee Brothers Old Fashion (or Abbott bitters)

1 Cinnamon (stick, as garnish)

Instructions

Stir with cracked ice for 30 seconds, strain, straight up, cocktail glass, garnish.

Cocktail summary

Created by

Chuck Taggart & Wesly Moore

Year

2005

Is of

unknown authenticity

Reference

http://gumbopages.com/food/beverages/reveillon.html

Curator

4 stars

Average

3.5 stars

(13 ratings)

Cocktail Book

From other users

Deviated slightly by using Laird's bonded, ango, and pushed the vermouth to .5 oz., allspice to .25. Great aroma. Big, rich flavor. I'll be making this over the holidays. Split brandy with rye for a more nuanced drink. — ★★★★
Good. Made according to Chrstina's recommendation (½ vermouth, ¼allspice dram). I think it's possibly still on the "too" spicy side while also being too spirit forward and too fruity.
Should be Allspice Dram instead of Nocino.
Substituted 3/4 oz Nux Alpina Walnut Liqueur for Allspice Dram. Good. Should retry with proper ingredients.

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Comments

I made this as written, using Clear Creek Pear Brandy and Carpano Antica. I would cut the Allspice Dram back by at least half next time, as it really takes over, and also increase the vermouth.

I followed Christina's advice and made it with 1/4 oz allspice and 1/2 oz vermouth (half Punt e Mes and half Antica Formula). Made this way it was good but dominated by the fruit from the spirits, especially at the sip, with the spice and wine from the vermouths and liqueur showing up mainly in the finish along with a sharp kick from the apple brandy. I used Laird's bonded rather than Calvados, which may have changed the drink's character. I liked it, but would probably cut back on the pear next time and try it with a mellower, oakier apple brandy.

Enjoying one right now, made per the recipe, though I substituted angostura bitters for the old fashioned bitters.... Surprising how much the pear sings out. Lovely Christmasy cocktail taste tho. Will add to the Holiday rotation.

Based on previous comments, went with 1.5 oz Laird's bonded, 1/2 vermouth and 1/4 allspice dram. Spicy, fruity, boozy. Tempted to try splitting the calvados/laird's with rye for a less fruity drink, but this is definitely festive. Don't overlook the cracked ice and 30 second stirring, as it benefits from dilution.

If you find the original too fruity/spicy, try splitting the calvados with rye. I did, using the 1/4 allspice, 1/2 vermouth ratio, and the rye added nuance and damped down some of the more dominant flavors.