1. As an after-dinner liqueur
Old Armagnac is generally drunk as after-dinner liqueur, at the end of a meal, served neat.
It is best to enjoy it at ambient temperature, preferably in small glasses (6 to 9 cl) comprising a rather narrow neck to ensure aromas are concentrated. You can also warm the glass in your hand, to ensure aromas are concentrated.
2. On the rocks
Armagnacs blancs (clear Armagnacs), also called Hauts-Armagnacs may be enjoyed neat like any clear eau-de-vie: chilled from sitting a while in the fridge or served on the rocks (with ice).
3. As a long drink
Armagnacs can also be enjoyed as long drinks, with still or fizzy water, soda or fruit juice added to create a cocktail.
4. “Brûlot” (Flambé)
The brûlot d'Armagnac (flambé) is clear Armagnac flambé with sugar. You will need a copper recipient and a ladle with a long handle to do this. Wow factor guaranteed!
5. “Trou Gascon”
Pure French culinary tradition! The Trou Gascon is the same idea as the Trou Normand (drinking a small glass of eau-de-vie between two courses while eating to aid digestion and whet the appetite), but this time it is Armagnac served with another liqueur or prune ice cream.
6. In culinary preparations
One of the most common uses of Armagnac is in cooking. It is used to flavour pastries and sweet delights (the Gascon “pastis”, also known as “tourtière” (pie) or “croustade” (crusty pastry), for conserving (prunes in Armagnac), to flambé a dish, to spice up a sauce or to make a marinade.
(Alcohol abuse is dangerous for your health)