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.