Next in the Bastille Day Cocktails series is a Pousse Rapière Cocktail, Le Délice de D’artagnan.
Inspired by the Black Feather, a brandy-based cocktail published in Mr Boston Official Bartender’s Guide, Le Délice de D’artagnan is our personal creation, a recipe by Kevin Burke, Co-Founder of Gourmantic.
Pousse Rapière is a regional aperitif from Gascony described as liqueur à l’Armagnac and made to a secret recipe and method attributed to Chateau Monluc. The liqueur is difficult to find in Australia but if you can get hold of it, this cocktail is well worth it. You can read more about Pousse Rapière in the Essential Guide to French Aperitifs, Mistelles, Liqueurs & Eaux de Vie.
Le Délice de D’artagnan is a stirred drink with the richness of the Pousse Rapière balanced with dry vermouth and a little triple sec to enhance the orange notes of the liqueur.
Pousse Rapière Cocktail: Le Délice de D’artagnan
Recipe by Kevin Burke
Ingredients
- 40 ml Pousse Rapière
- 40 ml dry vermouth
- 10 ml triple sec
- 2 dashes of Angostura bitters
Glassware: coupette
Garnish: orange peel
Method
In a mixing glass, add all ingredients and ice. Stir and strain into a chilled coupette. Garnish with an orange peel.
Other Bastille Day Cocktails in the series: Le Pompadour; Liberté, Egalité, Fraternité
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