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Burnt Fuselage Cocktail

Armagnac anchors this rich revamp.

This classic cocktail first featured in 1927 in Harry McElhone’s Barflies and Cocktails gets reimagined using Armagnac, Riesling and Lillet.


  • 1 1⁄2 oz. Armagnac
  • 3⁄4 oz. Grand Marnier
  • 3⁄4 oz. Riesling
  • 1⁄4 oz. Lillet blanc
  • Tools:barspoon, strainer
  • Glass:goblet
  • Garnish:orange twist


Stir all of the ingredients with ice, then strain into a chilled glass and garnish.


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