Darroze - Domaine la Boubée - 1993 Collection

Ingredients

• 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

Method

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.

Serve