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

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

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.