The recipe calls for cognac, and there is almost no reason to use a high quality spirit. But since I didn't have any cheap cognac, I opted for my pricey armagnac by Larressingle. I'd like to say that this was a good move, but a lot of the subtlety of armagnac is lost behind the anise and licorice of Ricard. If anything, the cognac is there to spread that flavor around and make the Ricard a little more rich.
One key to this drink (and any restaurant bartender who tries this by reducing the liquor content by half in order to be sold legally in most states) is to build the drink with the cognac and Ricard in the glass first and add ice to chill it. This allows the herbs in the Ricard to express out and create a cloudy caramel visual effect. Remove the ice with a spoon and top with the champagne and stir.
- 1 oz. cognac (Larressingle armagnac used)
- 1 1/2 oz. Ricard
- sparkling wine or champagne