2023 Tour de France - Stage 5: Pau to Laruns.
While today’s stage begins in Pau in Gascony, I am borrowing a little from yesterday’s finish area, as I have covered Pau’s signature dish before and have Gascony well covered. However, I would be remiss in my 3rd culinary ridealong of the Tour to not include a Gascon-centric item, Armagnac. This delicious blend of brandy, which is aged in oak barrels, is a common digestif and is a appellation-controlled product limited to only 3 specific regions located in Gascony. However, today I’m flipping the script and using this in more of a brunch offering. Today’s regionally-specific entry is named after the most famous Musketeer, d’Artagnan. But, a fair warning, if you’ve ever had a Mimosa, you’re never going to want to go back to that drivel once you taste one of these perfectly smooth concoctions.
d’Artagnan
Freshly squeezed orange juice
Armagnac
Grand Marnier
Brut Champagne
Place some ice into two coupe glasses to chill them, as well as into a cocktail shaker.
To the mixer, add in:
4 oz of orange juice
1 oz Armagnac
1 oz Grand Marnier
½ oz simple syrup
Close the top and shake for 30 seconds, until the shaker is frosty.
Dump the ice from the coupe glasses and pour in the mixture from the cocktail shaker through the strainer.
Top each coupe off with champagne and serve.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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