This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac’s subtle marzipan against the salty, mineral tang of Manzanilla sherry. A deceptive drink, it looks in the glass like an innocuous saucer of pinot grigio, but enrobes the senses with nuts, flowers and confectionary. There’s a spritz of orange oil atop to knock it all even: a perfect dessert tot.
Ingredients
- 1 ½ oz. Blanche Armagnac
- ¾ oz. Barbadillo Solear or other quality manzanilla sherry
- ¾ oz. Dolin Blanc vermouth de Chambéry
- 2 dashes orange bitters
- Nutritional Information
Nutritional analysis per serving (2 servings)
75 calories; 1 gram carbohydrates; 0 grams sugars; 0 grams protein; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Combine ingredients in a mixing glass filled with ice and stir until well-chilled. Strain into a chilled cocktail coupe. Twist a peel of orange, skin side down to express oil onto the drink’s surface, and then discard the peel.
2 minutes
Dining and Cooking