1. As an after-dinner liqueur
Old Armagnac is generally enjoyed as after-dinner liqueur, at the end of a meal, served neat.
It is best to enjoy it at room temperature, preferably in small glasses (6 to 9 cl) with a rather narrow rim to ensure aromas are concentrated. You can also warm the glass in your hand, to ensure this.
2. On the rocks
Armagnacs blancs (clear Armagnacs), also called Hauts-Armagnacs, may be enjoyed neat, like any clear eau-de-vie: chilled for a while in the fridge or served on the rocks (with ice).
3. As a long drink
Armagnac can also be enjoyed as a long drinks, with still or fizzy water, soda or fruit juice added to create a cocktail.
4. “Brûlot” (Flambé)
Brûlot d'Armagnac (flambé) is clear Armagnac, flambéd with sugar. You will need a copper recipient and a ladle with a long handle to do this. Wow factor guaranteed!
5. “Trou Gascon”
A pure French culinary tradition! The Trou Gascon is the same idea as the Trou Normand (drinking a small glass of eau-de-vie during a meal, between two courses to help you digest and to stimulate your appetite), "Trou Gascon" is Armagnac served with another liqueur or with 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 preserves (prunes in Armagnac), to flambé a dish, to spice up a sauce or to make a marinade.
(Alcohol abuse is dangerous for your health)