Gregory Buda, a bartender and the director of education at New York City’s The Dead Rabbit, is a fan of blanche Armagnac, a style of the spirit that’s unaged and essentially straight from the still.
“Blanche Armagnac is great because [producers] are able to use many types of grapes as the base, and you can definitely tell the difference,” says Buda. “They express those grapes in a very intense way. Some of them can be a little rounder, freer and spicier. And some of them, especially the ones with folle blanche, can be extremely floral and perfumey. Depending on how you want to use that in a drink, you have quite a palette to work with.”
Domaine d'Espérance, the one he uses in this cocktail, has “a really beautiful flavor profile,” he says. But “you can’t use it with everything; you have to be selective about what you pair it with in cocktails.”
A glance at the disparate spirits and flavors called for in this drink might have you questioning that claim. But the resulting harmonious and complex blend creates a party on your palate. One might even call it a jamboree.
- 1 1/4 ounces Domaine d'Esperance blanche Armagnac
- 3/4 ounce Cocchi Americano aperitif
- 1/4 ounce Blume Marillen apricot eau-de-vie
- 1/4 ounce Yaguara plata cachaça
- 1/2 ounce Fusion verjus blanc
- 1 tsp black cardamom syrup*
- Garnish: lemon twist
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a Nick & Nora glass.
Twist a swath of lemon rind over the glass to express its oils, then discard.
*Black cardamom syrup: In a pot over low heat, add 20 grams black cardamom pods, crushed, with 2 cups water and 2 cups granulated white sugar, stirring, until the mixture just begins to boil (approximately 10 minutes). Lower the heat and gently simmer for 30 minutes with the lid covering the pot. Remove from heat and allow to cool to room temperature. Strain out the solids. Store, refrigerated, in an airtight container.