The French touch

“Savoir Faire” à la française

Armagnac, as one of the oldest brandies in France, is committed to perpetuating a traditional savoir-faire. Truly part of the French culture, the Armagnac is usually savor neat as a digestive. But it is also very commonly used in the French Cuisine! Of course, Armagnac is also perfect in sophisticated cocktails. Here some of our best recommendations!

Clos Martin Armagnac

& French Cuisine

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VSOP

Foie-Gras

If you fancy a good foie-gras as a starter, we recommend to enjoy it with a neat Clos Martin VSOP Armagnac. Its fruity, woody and mineral notes will perfectly marry the delicacy of a hand-made foie-gras.

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XO

Duck Breast

The « Magret de Canard » (duck breast) is one of the most traditional and beloved dish in the Gascony region. To go with this delicacy, we recommend to enjoy a neat Clos Martin XO. Indeed, its roundness and mellowness will enhance the flavors of your dish and also warm you up during the long winter evening.

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Millésimes

Croustade

The “Croustade” is a traditional desert that you will find in every restaurant in the Gascony region. The laminated dough is garnished with apples and then cooked to make it as crispy as possible. The Armagnac is then poured on the top and ignited in front of you! We recommend, to accompany the desert and as a “digestif” to savor a Clos Martin Vintage Armagnac. Their roundness, fruits notes and long finish will fit perfectly with your desert.

Cocktail Créations

By Maxime Potfer • Experimental Cocktail Club, Paris.

A toast with Martin

Our refreshing Clos Martin VS cocktail,
recommended for the « Apéritif ».

Ingrédients:

5cl of Clos Martin VS
1cl of fresh lemon juice
A top of Ginger Ale (or Canada Dry)
1 dash of Angostura aromatic bitters
Zest of lemon

Method: Directly in a high ball glass, add 3 or 4 ice cubes, the Clos Martin VS Armagnac and the fresh lemon juice. Then top with the Ginger Ale and stir with a spoon for a few second.Add a dash of Angostura aromatic bitters on the top and garnish with a lemon zest.

Bewitching...

Clos Martin VSOP cocktail,
no need to be thirsty to get tipsy !

Ingrédients:

3cl of Clos Martin VSOP
3cl of Umeshu Akashi-Tai
3cl of fresh lemon juice
1 Bar spoon  of simple syrup
2 dashes of vanilla bitter
Top with soda water
Garnish : Vanilla stick, Orange zest

Method: Directly in a High ball glass, add 3 or 4 ice cubes, and pour all the ingredients. Then top with the Soda water and stirred with a spoon for a few second. Add a dash of vanilla bitter on the top and garnish with a zest of orange and a vanilla stick.

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The Red-Blooded

With Clos Martin XO cocktail,
get a strong experience!

Ingrédients:

5cl Clos Martin XO
1,5cl of Cocchi Torino
1 bar spoon  of maple syrup
1 bar spoon  of olive oil
1 dash of Katduobushi tincture
2 dashes of Peychaud’s bitters

Method: In a mixing glass, add 3 or 4 ice cubes, pour all the ingredients and stir for at least 30 second with a bar spoon. Strain over your tasting glass.