Ingrédients :

- 60 ml Darroze Domaine la Boubée 1993 Armagnac
- 20 ml Cognac VSOP
- 15 ml Dry Vermouth
- 10 ml Crème de Cacao (white)
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 sugar cube

1. Place the sugar cube in a mixing glass and muddle gently with the bitters.
2. Add ice to the mixing glass.
3. Pour the Darroze Armagnac, Cognac VSOP, dry vermouth, and crème de cacao into the glass.
4. Stir continuously for 45 seconds until properly chilled and diluted.
5. Strain into the prepared glass using a fine strainer.

Coupe glass, chilled. Garnish with a single large-format ice sphere (2 inches diameter) placed in the center of the glass. Express the oils of an orange peel twist over the surface and place the twist across the rim. Serve with no additional accompaniments to highlight the Armagnac's complexity.