Armagnac - Its origins being in the Gascogne region, the Armagnac is a genuine earth "Brandy" which has obtained its title of nobility along with a definite recognition from the customers worldwide. The Armagnac X.
Janneau Armagnac X.O.:
More characterful than the Janneau V.S.O.P. (see below), this is a smooth and undemanding fine spirit. Quite light and airy - not exactly delicate, but muscular in its own way.
creme d'Armagnac
A smooth grape-flavored liqueur made from Armagnac.
more information - recipes ...
Armagnac is much like cognac but has a richer taste. This brandy is produced only in the Armagnac region of France.
Armagnac
Instructions
Shake with cracked ice; strain into chilled cocktail glass.
Cognac, Armagnac, Grappa, Ouzo, Metaxa and Calvados drinks - Use unusual drinking glasses and drink coasters
CHEERS!!!
Cocktail & Mocktail Drink Recipes! ...
D'Artagnan
Armagnac, Grand Marnier, Champagne, orange juice, simple syrup
Deauville Cocktail
brandy, applejack or calvados, triple sec, lemon juice ...
Generic for distilled spirits made from fruit, including both aged products like Cognac, Armagnac, and Metaxa (grapes), Calvados and applejack (apples), and unaged products like framboise eau de vie, grappa, kirsch, parack palinka, and slivovitz.
Brandy is manufactured commercially in other districts of France, notably Armagnac, and in Spain, Portugal, Australia, Italy, South Africa, and the United States.
A medium mouth feel, more like a good armagnac than like a cognac (as I have described some other whiskies from there). Nice warming going down, without the burn you would expect for the price.
6 oz. Champagne - (more)
1 oz. Creme d'Armagnac - (more)
Instructions
In a sugar rimmed champagne glass, pour the creme d'Armagnac, then fill with champagne. Garnish with a slice of orange.
1 750-ml. bottle of Amontillado
1 pt. Armagnac
½ pt. Dry Vermouth
½ pt. Curacao
Juice of 1 lemon
Ground Cinnamon ...
• 2 cups brandy or armagnac
• 1 750-ml. bottle amontillado sherry
• 1 cup ...
Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.
 See also: Brandy, Cognac, Liqueur, Champagne, Vodka
  
|
RSS
