Is the most Mexican of cocktails getting an unexpected twist? With our Blanche, rediscover its assertive character, its tangy panache and colorful personality. Explore this version revisited in French colors and enjoy a cocktail that has all the makings of a Gascon at heart. 

Fruit, nerve, style. Enough to turn you into a complete…Palomaniac.

-4 cl of Blanche d’Armagnac
-4 cl of fresh grapefruit juice
-12 cl of tonic water
-3 dashes of lemon bitters

1. Add all ingredients to a tall glass filled with ice.

2. Top with tonic and stir.

3. Garnish with a grapefruit slice.

Tired of the same old Gin Tonic? Give your drink a kick! 
Elegant, aromatic and clearly badass, Armatonic deploys all the organoleptic complexity of Blanche d’Armagnac notes (white flowers, pear, mirabelle plum, white pepper) to shake up your taste buds and make you forget the classic version. 
Spoiler Alert: just one glass and you’ll never want to go back

-5 cl of Blanche d’Armagnac
-1 cl of verjus or lemon juice
-8 cl of elderflower tonic
-2 dashes of lemon bitters
-1 sprig rosemary or a lemon twist

1. Serve over ice.

2. Top up with tonic water.

3. Garnish with rosemary or a lemon twist.

Created in London in the 80’s at the request of a model —according to legend— the Espresso Martini is clearly our best enemy (lethal weapon?) so delicious that could be consumed at any time of day. With our VS, coffee and orange take on an irresistible dimension, with the perfect balance of strenght, sweetness, and bitterness.
“To wake me up, and f*ck me up!” was the model’s brief. We confirm.

– 4 cl of VS (Anthema Azur)

– 2 cl of coffee liqueur

– 1 shot of espresso

– 2 dash of orange bitters

1. Fill the shaker with ice cubes and pour in all the ingredients, finishing with the shot of espresso

2. Shake briskly for 15 seconds

3. Pour through two strainers into a Martini-style glass

It’s as classic as drinks get. The Wisconsin Old Fashioned, is practically the state’s official drink. Doctoring drinks with muddled fruit was a popular ploy during Prohibition that was used to mask the taste of subpar spirits. the trick stuck around and remained popular in Wisconsin.

– 3 dashes Angostura bitters
– 2 orange slices
– 2 brandied or maraschino cherries
– 1 sugar cube
– 2 ounces Ortolan Azur

1. Add the bitters, orange slices, cherries
and sugar cube to an Old Fashioned glass
and muddle to combine.
2. Add ice to fill the glass, add the Ortolan Azur.
3. Top with the 7UP, Sprite or club soda,
and stir to chill.
4. Garnish with a skewered cherry and an orange

The wild Vesper is a variant of the Vesper Martini,invented by author Ian Fleming for his iconic British secret agent, James Bond. The drink first appeared in Fleming’s Casino Royale, which was published in 1953.

– 3 ounces Ortolan blanc
– 1/2 ounce Lillet blanc aperitif
– Garnish: lemon twist

1. Add the Ortolan Blanc and Lillet blanc into a cocktail shaker filled with ice.
2. Shake vigorously for 20–30 seconds, until ice cold.
3. Strain into a chilled cocktail glass.
4. Express the oils from a lemon twist over the drink, rub the twist along the rim of the glass and drop it into the cocktail.

The Stinger is a pre-Prohibition drink composed simply of cognac and white crème de menthe. The odd couple is quite a pair, producing a cocktail that’s sweet, strong, minty and refreshing—the ideal interplay for an after-dinner nightcap.

– 2 ounces Ortolan Azur
– 1 ounce white crème de menthe

1. Add the Ortolan Azur and white crème de menthe into a mixing glass with ice and stir until well-chilled.
2. Strain into a rocks glass over crushed ice.

The Sidecar, with a century of history behind it,is probably the most famous of all classic armagnac drinks. The tart, dry cocktail features armagnac, orange liqueur and fresh lemon juice, plus a sugared rim, and it’s a an old New Orleans cocktail that has enjoyed something of a comeback in recent years.

– 1 1/2 ounces Ortolan de Gueules
– 3/4 ounce orange liqueur (such as Cointreau)
– 3/4 ounce lemon juice, freshly squeezed
– Garnish: orange twist
– Garnish: sugar rim (optional)

1. Coat the rim of a coupe glass with sugar, if desired, and set aside.
2. Add the Ortolan de gueules, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.
3. Strain into the prepared glass.
4. Garnish with an orange twist.

This 1970s-era drink is named for the popular film “The Godfather.” While the cocktail isn’t a common find at most bars, it’s worth digging into the past to retrieve this recipe. Calling for only two ingredients, it’s incredibly easy to make, but the nuanced flavor will leave you feeling like you stirred up something special.

– 2 ounces Ortolan De gueules
– 1/4 ounce amaretto

1. Fill a mixing glass 2/3 full of ice. Add the Ortolan de Gueules and amaretto and stir until well-chilled.
2. Strain into a rocks glass over fresh ice.

The French 75 is named for the fast-firing 75millimeter field gun that was utilized by the French during World War One. Consisting of armagnac, fresh lemon juice, sugar and Champagne, the drink is a lot friendlier than the name implies.

– 1 Ortolan Blanc
– 1/2 ounce lemon juice, freshly squeezed
– 1/2 ounce simple syrup
– 3 ounces Champagne (or other sparkling wine)
– Garnish: lemon twist

1. Add the Ortolan Blanc, lemon juice and simple syrup to a shaker with ice and shake untilwell-chilled
2. Strain into a Champagne flute.
3. Top with the Champagne.
4. Garnish with a lemon twist.

The Corpse Reviver No. 2 belongs to a family of pre-Prohibition cocktails that were consumed for the chief purpose of rousing the drinker from the dead. In other words: They were meant to cure hangovers, increase vigor and otherwise improve one’s morning.

1 ounce Calvados
1 ounce Ortolan Azur
1/2 ounce sweet vermouth

1. Add the Calvados, Ortolan Azur and sweet vermouth into a mixing glass with ice and stir until well-chilled.
2. Strain into a rocks glass over fresh ice.