Is there anything more redolent of fall than apples, pears, and allspice dram? We don’t think so, and it seems that cocktail writer Chuck Taggart agrees with us. His recipe for the gorgeous Reveillon has been a holiday party go-to for almost a decade now.
Taggart’s recipe is pretty flexible about the type of apple brandy – you can use straight apple brandy, Calvados, or even applejack. In fact, the only brand name he specifies is Punt e Mes, a sweet vermouth with unusually bitter, complex, spicy flavors.
We’ve made it with plenty of other sweet vermouths, but we agree that a more characterful vermouth does best here. Punt e Mes is ideal, but we’ve also enjoyed with the sweeter, more vanilla-tinged flavor of Carpano Antica.
- 2 parts Apple brandy
- ½ part Allspice dram
- ½ part Pear brandy
- ¼ part Sweet vermouth
- 1 dash Aromatic bitters or Apple bitters
Stir all ingredient s with ice and strain into a chilled cocktail glass. Garnish with a stick of cinnamon or some star anise.
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- Reveillon Cocktail at Imbibe magazine