Build

45 ml Bas-Armagnac
30 ml Sweet vermouth
30 ml Italian bitter (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peel

Method

Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a wide strip of orange peel over the surface; drop it in. The armagnac brings dried-fruit warmth to a drink usually built on rye or bourbon.

Build

50 ml Bas-Armagnac (Blanche or VS)
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Mûre (to float)
Garnish: lemon wheel, fresh blackberries

Method

Shake armagnac, lemon juice and syrup with ice for 10 seconds. Strain over crushed ice in a rocks glass. Drizzle the crème de mûre slowly over the top so it bleeds down through the ice. Garnish with a lemon wheel and a few fresh blackberries. Blanche d'Armagnac (un-aged, clear) keeps the cocktail bright; VSOP gives it autumn weight.

Build

45 ml Bas-Armagnac
20 ml Sweet vermouth
20 ml Bénédictine
3 dashes Peychaud's bitters
3 dashes absinthe
Garnish: brandied cherry

Method

Stir armagnac, vermouth, Bénédictine, Peychaud's and absinthe in a mixing glass with ice for 25 seconds. Strain into a chilled coupe. Drop a single brandied cherry into the bottom of the glass. The Louisiane was created at New Orleans' Restaurant de la Louisiane in the early 1900s — the armagnac swap leans deeper, drier.

Build

60 ml Bas-Armagnac
10 ml Triple Sec
5 ml Maraschino liqueur
10 ml Fresh lemon juice
2 dashes Angostura bitters
Garnish: sugar-rimmed coupe, long spiral of lemon peel

Method

Rim a chilled coupe with caster sugar; carefully line the inside with a long spiral of lemon peel. Shake armagnac, triple sec, maraschino, lemon juice and bitters with ice for 8-10 seconds. Double-strain into the prepared coupe. Serve straight up — the peel and sugar rim are the architecture.

Build

30 ml Bas-Armagnac
15 ml Fresh lemon juice
10 ml Simple syrup
Brut Champagne to top (about 90 ml)
Garnish: long lemon twist

Method

Shake armagnac, lemon juice and syrup with ice for 8 seconds. Strain into a chilled flute or coupe. Top gently with brut Champagne. Drape a long lemon twist over the edge of the glass. The classic is gin or cognac — armagnac brings dried-fig depth under the bubbles.

Build

60 ml Bas-Armagnac (VSOP)
5 ml Maraschino liqueur
5 ml Rich (2:1) demerara syrup
2 dashes Angostura bitters
2 dashes absinthe
Garnish: lemon twist

Method

Combine all ingredients in a mixing glass with ice. Stir for 25-30 seconds until very cold and slightly diluted. Strain into a chilled rocks glass — neat, no ice. Express and discard a lemon twist over the surface.

Build

60 ml Bas-Armagnac (VSOP)
30 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry

Method

Stir armagnac, sweet vermouth and bitters in a mixing glass with ice for 25 seconds. Strain into a chilled coupe. Garnish with a single brandied cherry on a pick. The armagnac brings drier, more rustic depth than rye — pair with a richer vermouth.

Build

60 ml Bas-Armagnac (8+ years)
5 ml Demerara syrup (rich 2:1)
2 dashes Angostura bitters
1 dash orange bitters
Garnish: orange peel

Method

Combine armagnac, demerara syrup and both bitters in a rocks glass. Add one large ice cube and stir for 30 seconds. Express a wide strip of orange peel over the surface — both oils and the strip itself. The armagnac's prune and pastry notes carry the simplicity of the build.

Build

45 ml Bas-Armagnac
20 ml Calvados
20 ml Fresh apple juice (cloudy, unsweetened)
8 ml Fresh lemon juice
5 ml Maple syrup
Garnish: thin apple fan

Method

Shake all five with ice for 10 seconds. Double-strain into a chilled coupe. Fan thin apple slices on a pick and lay across the rim. Both spirits read 'orchard' — armagnac dried, calvados fresh; the maple bridges them.

Build

60 ml Bas-Armagnac (VSOP or older)
5 ml Demerara syrup
3 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe to rinse the glass
Garnish: expressed lemon peel (do not drop in)

Method

Rinse a chilled rocks glass with a few drops of absinthe — coat the inside, discard the excess. In a mixing glass, stir armagnac, demerara syrup and both bitters with ice for 25 seconds. Strain into the absinthe-rinsed rocks glass — no ice. Express a strip of lemon peel over the surface and discard.

Build

45 ml Bas-Armagnac (VSOP)
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)

Method

Optionally rim the glass with caster sugar. Shake armagnac, triple sec and lemon juice hard with ice for 10 seconds. Double-strain into a chilled coupe. Express a lemon twist over the surface. The Sidecar is canonically cognac — armagnac swaps in a drier, more rustic spine.

Build

30 ml Bas-Armagnac (substituted for cognac)
30 ml Rye whisky
30 ml Sweet vermouth
5 ml Bénédictine (or herbal liqueur)
1 dash Peychaud's bitters
1 dash Angostura bitters
Garnish: lemon peel, brandied cherry

Method

Combine armagnac, rye, sweet vermouth, herbal liqueur and both bitters in a mixing glass with ice. Stir for 25-30 seconds. Strain over one large ice cube in a rocks glass. Express a lemon peel; garnish with a brandied cherry.

Build

40 ml Blanche d'Armagnac — Baco
40 ml coconut purée
40 ml aloe vera juice
30 ml fresh lime juice
Grated tonka bean

Method

Pour all the ingredients into the shaker filled with ice cubes, along with the grated tonka bean. Shake. Fill the glass with ice, then strain the entire shaker over. Finish by grating tonka bean over the glass.

Build

40 ml Armagnac 4 ans biologic
30 ml coffee liqueur
20 ml hazelnut liqueur or hazelnut syrup
50 ml espresso coffee
Coffee grounds, coffee beans or star anise (for garnish)

Method

Pour all the ingredients into the shaker except the espresso, fill the shaker with ice. Pull the espresso and pour it into the shaker. Shake immediately after pouring in the coffee to create an emulsion. Strain into the glass using a small tea strainer. Garnish on top of the emulsified foam.

Build

40 ml Armagnac Grand Assemblage — 8 ans
60 ml sweet white wine
20 ml fresh lime juice
1 spoon of bitter orange marmalade
5 ml vineyard peach liqueur

Method

Pour all the ingredients into a shaker filled with ice cubes. Shake for 15 seconds. Strain into a whisky glass. Garnish with an orange wedge.

Build

40 ml Armagnac Grand Assemblage — 8 ans
30 ml grapefruit cream liqueur
20 ml fresh lime juice
10 ml sugar syrup
Tonic

Method

Pour all the ingredients into the glass filled with ice cubes, except the tonic. Stir with a bar spoon. Top the glass with tonic. Garnish with a grapefruit wedge and a straw.

Build

Earl Grey black tea
50 ml Blanche d'Armagnac — Folle Blanche
30 ml fresh lemon juice
2 teaspoons of bitter orange marmalade
Orange zest

Method

Infuse one teaspoon of tea in 50 ml of Blanche for 5 minutes. Place the bitter orange marmalade in the shaker. Add all the ingredients into the shaker. Stir with a bar spoon then fill with ice cubes. Shake hard and long until the shaker is frosted. Strain into a martini glass to avoid dilution. Garnish with an orange zest.

Build

40 ml Blanche d'Armagnac — Baco
40 ml fresh lime juice
20 ml elderflower liqueur
20 ml cane sugar syrup
Mint leaves, cucumber
Ginger beer (to top)

Method

Muddle the cucumber and mint in the shaker. Pour all the ingredients into the shaker filled with ice cubes. Fill the glass with ice, then strain the entire shaker over. Top with ginger beer.

Build

40 ml Blanche d'Armagnac — Folle Blanche
30 ml Guignolet or cherry liqueur
20 ml raspberry purée
20 ml fresh lime juice
10 ml cane sugar syrup
Red berries

Method

Put all the ingredients into the shaker. Fill the shaker with ice — shake. Fill the glass with ice, then strain the entire shaker over. Garnish with a few red berries.

Build

60 ml Armagnac Grand Assemblage — 12 ans
1 sugar cube
Angostura bitters
Sparkling water

Method

Directly in the glass, soak the sugar cube with Angostura bitters. Add 1 drop of sparkling water onto the sugar. Crush the sugar in the glass. Pour 20 ml of Armagnac into the glass. Add 3 ice cubes and stir. Add another 20 ml of Armagnac, then stir. Add 3 more ice cubes and stir. Add another 20 ml of Armagnac, then stir.

Build

50 ml Armagnac Grand Assemblage — 12 ans
20 ml Cointreau (or triple sec)
20 ml fresh lime juice
1 spoon of honey

Method

Pour all the ingredients into a shaker filled with ice cubes. Shake vigorously for 15 seconds. Strain into a martini glass. Garnish with a lemon zest-wedge.

Build

40 ml Blanche d'Armagnac — Ugni Blanc
20 ml peach cream or peach liqueur
10 ml lemon syrup
20 ml fresh lime juice
Ginger beer

Method

Pour all the ingredients into the glass filled with ice cubes, except the ginger beer. Stir with a bar spoon. Top the glass with ginger beer. Garnish with a sprig of mint leaves and lime zest.

Build

40 ml Blanche d'Armagnac — Ugni Blanc
2 teaspoons of rhubarb jam
20 ml fresh lime juice
Ginger ale

Method

Place the rhubarb jam in the shaker. Add the Blanche d'Armagnac and the lime juice. Stir with a bar spoon. Fill the shaker with ice cubes and shake. Strain into a glass filled with ice cubes and top with ginger ale.

Build

30 ml Armagnac 4 ans biologic
30 ml Campari
30 ml red vermouth

Method

Fill the glass with ice. Pour in 30 ml of Armagnac. Add 30 ml of Campari and 30 ml of vermouth. Top with ice and stir with a bar spoon. Garnish with a grapefruit zest.