I don’t know about all of you but after I have a delicious and filling meal I like to polish it off with a nice post dinner cocktail. My go-to is typically a 10ish year Tawny Port, but I was recently introduced to a fine spirit called Armagnac. Now, I am not a regular Brandy drinker and the idea of a full test (80+ proof) after dinner libation seemed a little aggressive for a Tuesday but I am also not one to turn down a new type of liquor. I actually found the armagnac to be very nice with full and assertive flavor profile. Naturally it only made sense for me to pick up a bottle during my next trip to the liquor store. (oh it doesn’t taste like piss? I NEEDA BOTTLE!)
The Armagnac itself is a well-balanced brandy but I was most interested in seeing how I could apply my new found love for mixology to make an interesting cocktail out of it. I stumbled upon the recipe for the classic cocktail, the Sidecar, and decided to Bouche it up a bit by using Cranberry Infused Armangac instead of Cognac and Leopold’s Orange Liquor instead of Cointreau. Let me tell you. This is a kick in the pants.
It is probably not going to fulfill your “I have a bunch of random booze lying around, what drink should I make” nightly dilemma because I’m not sure how many of you just have Armagnac lying around but you should definitely pick some up and give this baby a try.
Whitney here. I can’t handle lying to you all. The TRUTH about the Armagnac attack is that Whitney soaked craisins for a side project in armagnac, and thought to herself – this is a pot of pink colored gold right here. I am passing this off to sir mixalot to work his thang with this craisin infused side car. THAT, is really what happened.
Pink but packs a punch.
- St. Vivant Armagnac - 1 1/2 ounces, soaked with dried cranberries and strained
- Leopold Bros. Orange Liqeuor - 1 ounce
- fresh lemon juice - 1/2 ounce