Armagnac is back - Currents

Cheers, Sept, 2002

Cognac may get all the attention in the US, but there's a hard core of fans of the French brandy from Gascony, Armagnac. However, promotional support has been sorely lacking, until lately, that is, when some trade efforts to bring the spirit to a new generation of drinkers have been launched. Part of that includes an Armagnac cocktail creation contest, held in NYC this summer and expected to continue thgrough the fall. Pictured is the gorgeous Pear Armagnac, created for the contest by Ratha Chau, gm at Fleur de Sel in NYC.

Pear Armagnac


1 part Armagnac, chilled
1 part pear cider
1 part pear sorbet (or pear
 juice ice cubes)
toasted walnuts
walnut oil

In a chilled grappa glass, mix the ice cubes (or sorbet), a couple of drops of walnut oil, chilled Armagnac, and sprinkle some cracked walnuts on top. Tableside or in front of the guest, pour chilled pear cider on top.