A Successful Event
Posted in general mischief, Recipes on June 18th, 2010 by bittercubeBittercube made cocktails with more than eight armagnacs while in Chicago. The response was overwhelmingly positive, both from attendees and the producers themselves. Below the photo are the recipes for the cocktails in case you want to attempt them at home!
Here we are at the event while making a batched cocktail for an armagnac dinner.
Antoine Peychaud
Armagnac, Star Anise Syrup, Peychaud’s Bitters, Absinthe
1 oz. XO Armagnac
Skinny .25 oz. Star Anise Syrup
1 dash Peychaud’s Bitters
Rinse Iced French Absinthe or St. George’s Absinthe
Glass: Rocks
Garnish: Lemon Peel expressed over the cocktail and discarded.
Add ice to a pint glass, stir to taste, strain.
To make Star Anise Syrup, add 1 cup granulated sugar, 1 cup turbinado sugar, 2 cups water, and 5 star anise pods to a pot. Bring to a simmer briefly and lower heat, stirring vigorously until the solids are dissolved, then remove star anise pods.
The First Word
Blanche Armagnac, Green Chartreuse, Fresh Lime, Maraschino Liqueur
1 oz. Blanche Armagnac
.75 oz. Green Chartreuse
.75 oz. Fresh Lime Juice
.5 oz. Maraschino Liqueur
.125 oz. Simple Syrup
Glass: Coupe
Shake ingredients in a shaker and strain.
La Pâquerette
Armagnac, Fresh Lemon, Grand Marnier, Bittercube Cherry Bark Vanilla Bitters
1 oz. Armagnac
.5 oz. Fresh Lemon
.25 oz. Grand Marnier
.25 oz. Simple Syrup
1 dash Bittercube Cherry Bark Vanilla Bitters
Top: Seltzer
Glass: Rocks
Ice: Rocks
Shake ingredients with ice in shaker, strain into glass with ice and top with seltzer. Substitute Regan’s Orange Bitters if Bittercube Cherry Bark Vanilla Bitters aren’t available.
Enjoy fellow Imbibers!
