Colombe

Zac Overman | Seattle

photo: Amber Fouts

Bartender Paul Girault’s original century-old recipe was essentially an improved, fortified Champagne Cocktail, with very small measures of Cognac, Cointreau and Cherry Rocher liqueur topped with plenty of bubbly. L’Oursin’s version beefs up the base to nearly two ounces, uses armagnac in place of Cognac and does cherry three ways: through an apéritif wine that’s infused with sour cherries, a float of kirschwasser and a brandied cherry sunk to the bottom of the flute in which it’s served.

Ingredients

Serving: 1

  • 1 ounce armagnac, preferably Pellehaut Reserve
  • 1 ounce armagnac, preferably Pellehaut Reserve
  • 1/2 ounce Maurin Quina
  • 1/2 ounce Maurin Quina
  • 1/4 ounce Cointreau
  • 1/4 ounce Cointreau
  • crémant de Loire, to top
  • crémant de Loire, to top
  • kirschwasser, to float, preferably Clear Creek
  • kirschwasser, to float, preferably Clear Creek

Garnish: brandied cherry

Directions
  1. Combine the armagnac, Maurin Quina and Cointreau in a mixing glass with ice and stir until chilled.
  2. Strain into a Champagne flute and top with crémant de Loire.
  3. Sink a brandied cherry into the bottom of the flute.
  4. Float 1 barspoon of kirschwasser on top of the drink.

Tagged: armagnac, sparkling cocktails

Drink with us.

Get our freshest features and recipes weekly.