Le Grand-Père: An Armagnac Cocktail
RECIPE: Zac Overman for L’Oursin, Seattle
Photo: Lara Ferroni
A spiced port syrup makes this Armagnac cocktail sing.
Armagnac’s resonant flavors are highlighted by a syrup made with port, spices, and prunes.
Ingredients
- 2 oz. Armagnac
- 1/4 oz. port-prune syrup
- 6 dashes chocolate bitters (L’Oursin uses Scrappy’s)
- Tools:barspoon
- Glass:rocks
- Garnish:orange twist
Preparation
Add all the ingredients to a chilled glass holding a single large ice cube, then stir to combine. Garnish.
Port-Prune SyrupUsing a kitchen knife, cut 5 1/4 oz. (150 grams) of prunes into quarters, then cut a small knob of ginger (about 1 3/4 oz., or 50 grams) into thin slices. Combine the prunes and ginger in a saucepan along with 25 grams of whole white pep-per, 3 grams of whole cloves, a small piece (about 2 1/2 grams) of cracked nutmeg, 2 cups of ruby port and 2 cups of white sugar. Stir frequently over medium heat until the mixture has simmered for 20 minutes. Let the syrup cool, then strain it through a fine-mesh strainer into a covered container. Store in the refrigerator for up to 1 month.