Réveillon Cocktail
Stir with cracked ice for 30 seconds, strain, straight up, cocktail glass, garnish.
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- 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.
- Passenger Pigeon — Calvados, Sweet vermouth, Allspice Dram, Bitters
- xAll My Favorite Bands Are Straight Edgex — Apple brandy, Allspice Dram, Bitters, Water, Demerara sugar, Orange peel
- Leap Day — Tennessee whiskey, Pear liqueur, Bitters, Cinnamon syrup, Maraschino cherry
- Elizabeth Brown — Apple brandy, Virgin Islands Rum, Rye, Bitters, Cinnamon syrup, Lemon peel
- In the Bond — Apple brandy, Ginger liqueur, Bitters, Cinnamon syrup
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.
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.