The Armagnac Newton

Adapted from a recipe by chef/owner Sam DeMarco and bartender Lisa Tine of District restaurant in Manhattan

  • 1 1/2 ounces Castarede Armagnac
  • 1/2 ounce triple sec
  • 1/2 ounce Rose's lime juice
  • 1/2 ounce fresh lemon juice
  • Splash of simple syrup
  • 1/2 teaspoon fig purée
  • 1 caramelized blue-cheese-st■ fig, for garnish

Shake over ice and strain into a chilled cocktail glass. Add the garnish.

Published on July 12, 2010
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