Armagnac producers are betting that cocktails will help the world rediscover France’s oldest eau de vie. Here are some Armagnac cocktail suggestions ranging from classic to complex to inspire your inner bartender:
Ingredients
- 2 cl Armagnac VS – The Ice Age Château de Pellehaut
- 2 cl Blanche d’Armagnac Château de Pellehaut
- 2 cl cane sugar syrup
- Lemon
- Fresh mint
- Sparkling water
- Crushed ice
Instructions
Place the mint leaves and lemon wedges in a glass. Add the simple syrup. Crush the mixture into the glass with a special cocktail pestle. Add the crushed ice, then the Blanche Armagnac and Armagnac VS – Ice Age. Complete with sparkling water. Mix the cocktail so that the flavors blend. Serve the mojito with two straws to mix the cocktail as the tasting progresses.
Ingredients
- 2 bsp butternut and pickled-beetroot brine cordial
- 2 dashes camomille bitter
- 1 cl Poire Manguin 47%
- 4cl Jean Cavé l’Experience 55% Blanche Armagnac
Instructions
Created by Nicolas Blanchard, bartender at L’Heure du Singe in Toulouse, France.
Ingredients
- 1.5 cl lemon juice
- 1.5 cl citrus & ginger syrup
- 2cl sake
- 2cl Jean Cavé 64% Blanche Armagnac
- 1 electric bitter
Instructions
Created by Nicolas Blanchard, bartender at L’Heure du Singe in Toulouse, France.
Ingredients
- 2cl lemon juice
- 5cl Jean Cavé 40% Blanche Armagnac
- Lapsang Souchong and Aloe sparkling Ice Tea
Instructions
Created by Nicolas Blanchard, bartender at L’Heure du Singe in Toulouse, France.
Ingredients
- Ice
- Garnish – 2 Dehydrated orange wheels
- 45ml Chateau de Bordeneuve Blanche
- 30ml Lemon juice
- 21ml Honey Water
- 21ml Punt E Mes Sweet Vermouth
- Shake & Double Strain
Instructions
Created by Konstantyn Wulf, bartender at JBoroski and Shades of Retro in Bangkok, Thailand.
Ingredients
- 40 ml Blanche d’Armagnac 64%
- 20 ml Fresh lime juice
- 10 ml simple syrup
- Timut pepper
- Top Tonic
Instructions
Created by Emmanuel Brandelet of Les Artisans Du Cocktail
Pour all the ingredients in a shaker, with 4 pepper mill rounds of Timut pepper.
Shake vigorously for 8 seconds and double-strain.
Serve in a tumbler filled with ice cubes, top with the Tonic and 2 pepper mill rounds of Timut pepper.
Brandelet says: “In this cocktail, the power of the Blanche d’Armagnac à 64% is softened by the other ingredients but still keeps all of its aromatics. The Timut pepper brings some freshness and notes of grapefruit. The tonic completes the dilution and brings a little bitterness. This refreshing cocktail is especially fit to be enjoyed during hot summer days.”
Ingredients
- 30 ml Blanche d’Armagnac 43.2%
- 30 ml Armagnac 43.4%
- 45 ml Home-made coconut cream
- 25 ml Liqueur Banane du Brésil
- 15 ml Eggwhite syrup
Instructions
Created by Emmanuel Brandelet of Les Artisans Du Cocktail.
Pour all the ingredients in a shaker and shake vigorously for 10 seconds.
Remove the ice and shake again (dry shake)
Serve in a Tiki Mug filled with ice cubes, decorate with the garnish of your choice.
Brandelet says: “This cocktail is rich and light. The aromatics of the two Armagnacs are present in the cocktail. The floral aspect of the Blanche d’Armagnac pairs very well with the sharpness of the wood in the young Armagnac. Associated with the other ingredients, this still remains a tiki cocktail, which is the most interesting thing about this cocktail: It strays from the conventional image we have of Armagnac and breaks this idea that it’s an old spirit that should only be enjoyed as an after-dinner liqueur.”
Ingredients
- 1.25 oz Chateau d’Arton Armagnac Fine Blanche
- 0.75 oz orange-cranberry tea-infused Luxardo Bitter Bianco
- 1 oz aloe vera-infused Lustau Vermut Bianco
- 10 drops mosaic hop tincture
- Combine in a mixing glass and stir over ice for roughly 15 revolutions.
- INGREDIENT RECIPES:
- Mosaic hop tincture
- 6 mosaic hop pellets
- 375 mL high-proof neutral grain spirit
- –infuse until dissolved (~4 hrs); coffee filter-strain
- Orange-cranberry tea-infused Luxardo Bitter Bianco
- 40 g Harbor Leaf orange-cranberry tea
- 750 mL Luxardo Bitter Bianco
- –infuse 30 min; cloth strain
- Aloe vera-infused Lustau Vermut Bianco
- 2 oz fresh aloe gel (cut from leaf)
- 750 mL Lustau Vermut Bianco
- –shake to combine; cloth strain
Instructions
Originally created by Dante Colombo at John Brown’s Underground in Lawrence, KS.
