February 19, 2015 – The Republic Steakhouse
2 oz. armagnac
1 oz. dry vermouth
1 oz. sweet vermouth
1/4 tsp. orange flower water
Strip of orange zest, for garnish
Brandied cherry, for garnish (optional)
Stir together armagnac, dry and sweet vermouths, and orange flower water in an ice-filled mixing glass or mixing tin until very chilled. Strain into a rocks glass with a large cube of ice. Garnish with orange zest and a brandied cherry.
Cerbois armagnac and Dolin dry and sweet vermouths. An off-book cocktail published in Saveur and inspired by an offering at the now-closed Manhattan restaurant, The Beagle. I REALLY loved this drink. It’s an Armagnac Manhattan, and you know how much I adore Manhattans. I have found that I also adore Cognac and it’s sibling neighbor, Armagnac. The vermouths were perfectly balanced with bitter/fruity/herbal notes and the Armagnac brought it’s usual glazed dried fruit. The orange flower water was a perfect citrusy zing. I still can’t quite figure out why this is called “Antilles.” There’s not much that’s Caribbean about it, but I love it anyway.