Réveillon Cocktail

Calvados, Pear eau de vie, Allspice Dram, Sweet vermouth, Bitters, Cinnamon
12ozPear eau de vie
12ozAllspice Dram
14ozSweet vermouth, Carpano Punt e Mes (or Antica or Dubonnet Rouge)
1dsBitters, Fee Brothers Old Fashion (or Abbott bitters)
1 Cinnamon (stick, as garnish)
Stir with cracked ice for 30 seconds, strain, straight up, cocktail glass, garnish.
Cocktail summary
Created byChuck Taggart & Wesly Moore
Posted by
Dan's picture
Dan on 06/06/2010


christina in tacoma's picture

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.

DrunkLab's picture

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.

From other users

Should be Allspice Dram instead of Nocino.
Substituted 3/4 oz Nux Alpina Walnut Liqueur for Allspice Dram. Good. Should retry with proper ingredients. (3 stars)
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