Inspired by a cocktail at the now-closed Manhattan restaurant The Beagle, this delicately sweet, subtly floral cocktail is perfect as an after-dinner drink. Orange flower water makes a wonderful accent to armagnac’s notes of dried fruit and vanilla, while dry vermouth keeps the whole thing from becoming cloying.
- 2 oz. armagnac
- 1 oz. dry vermouth
- 1 oz. sweet vermouth
- 1⁄4 tsp. orange flower water
- Strip of orange zest, for garnish
- Brandied cherry, for garnish (optional)
- Stir together armagnac, dry and sweet vermouths, and orange flower water in an ice-filled mixing glass or mixing tin until very chilled; strain into a rocks glass with a large cube of ice. Garnish with orange zest and a brandied cherry, if you like.