Three Foxes Ruby Vermouth 17% 700ml

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

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 (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

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.