Réveillon Cocktail

2 oz Calvados
12 oz Pear eau de vie
12 oz Allspice Dram
14 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.
From other users
  • Substituted 3/4 oz Nux Alpina Walnut Liqueur for Allspice Dram. Good. Should retry with proper ingredients. — ☆☆☆
  • Should be Allspice Dram instead of Nocino.
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2 Comments

christina in tacoma's picture

I made this as written, using

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

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.