Original cocktail by Chuck Taggart. Inspired by New Orleans' Christmas tradition and wintery flavors. Originally made with Carpano Antica but Dubonnet Rouge and Punt E Mes have been used with excellent results. Use the aromatic bitters of your choice but I recommend one forward with cinnamon and clove. Although it was intended to be a stirred cocktail some bartenders have shaken it to produce a snowy froth on the surface for presentation. (Pronounced REV-vay-on)
Combine with ice and stir, strain and garnish with a star anise pod (a cinnamon stick would also do nicely). Enjoy in a warm bar or living room.
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