Réveillon

About this Cocktail

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 Originally made with Carpano Antica but Dubonnet Rouge and Punt E Mes have been used with excellent results.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)

Ingredients:

• 2 ounces Calvados (or Laird's bonded apple brandy)
• 1/2 ounce pear eau-de-vie
• 1/2 ounce pimento/allspice dram
• 1/4 ounce Carpano Antica
• 1 dash aromatic bitters (Fee's Whiskey Barrel-Aged or Miracle Mile Forbidden Bitters)
• Star anise pod

Preparation:

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.