Le Grand-Père: An Armagnac Cocktail

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.