The Andorra

Name: The Andorra
Total time: 2 min
Ingredients: 1 1/2 oz. Blanche Armagnac; ¾ oz. Barbadillo Solear or other quality manzanilla sherry; ¾ oz. Dolin Blanc vermouth de Chambéry; 2 dashes orange bitters

Recipe from Dan Greenbaum

Adapted by Toby Cecchini

Total Time: 2 minutes
Rating: 4(14)
Comments: Read comments

This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac's subtle marzipan against the salty, mineral tang of Manzanilla sherry. A deceptive drink, it looks in the glass like an innocuous saucer of pinot grigio, but enrobes the senses with nuts, flowers and confectionary. There’s a spritz of orange oil atop to knock it all even: a perfect dessert tot. —Toby Cecchini

Featured in: Case Study | Armagnac in the Raw

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

1½oz. Blanche Armagnac
¾ oz. Barbadillo Solear or other quality manzanilla sherry
¾ oz. Dolin Blanc vermouth de Chambéry
2dashes orange bitters

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine ingredients in a mixing glass filled with ice and stir until well-chilled. Strain into a chilled cocktail coupe. Twist a peel of orange, skin side down to express oil onto the drink’s surface, and then discard the peel.