The traditional recipe is 1 part Orange Armagnac liquor to 6 parts of dry white wine bubbles (a dry Champagne or Vin Sauvage). When serving in a traditional “Pousse” glass, the Orange Armagnac is poured to the base of the sword (Rapier) and the dry bubbles to the top of the sword.  Optional is the addition of ice or orange slice.

The local Gersoise producer Monluc describes it best here.

The base of Armagnac adds an extra dimension and complexity to the flavour compared to using Cointreau or other orange based liquors.

Our recipe is adapted from those gathered from local French friends and to our own preference for very strong citrus notes. This super easy to prepare tipple is equally good poured over ice or used for classic Crepes Suzette. This is my favourite recipe although I confess, I cheat and use store bought crepes.

The White Armagnac base to this liquor is the classic regional eau-de-vie of South West France.  We use it in our Sloe Armagnac recipe which you can make here. White Armagnac is available in most good wine stores and large supermarket chains.

However, if you really cannot find it you can replace it with another eau-de-vie such as Grappa or even spirits such as vodka. It will not be the same but still delicious.

You will need:

A large glass bottle or sealable Jar to mature your “Pousse”

White Armagnac – 1 litre per volume of fruit and sugar below.

4 large washed oranges

2 limes

1 lemon

1/2 cup white caster sugar

To make:

Ensure all your fruits are well washed and dried.  Using a vegetable peeler, remove the skin from all three citrus. It is very IMPORTANT that you peel only the coloured part of the skin and none of the white pith below.  The pith makes the liquor bitter and citrus oils are only in the pigment portion.  It does not matter what size the skin comes away.

Squeeze the juice of half a lime, 1/2 small lemon and one orange. Strain well to remove any of the flesh. Combine juices with the sugar and gently heat in a heavy based saucepan until the sugar dissolves, then remove from the heat and add all your fine peels. Allow to infuse until cool.

Pour your sugar, juice and peel mix into your bottle or jar you will be using to prove your Orange Armagnac Liquor.  If your container is less than 1.5 litres, split the volume over two jars/bottles.

Making sure your juice base is absolutely cool, top up with your White Armagnac until you have just over a litre by volume.

To mature your Orange Armagnac liquor

Place your bottle/s in a cool dark place and swirl often.  After 4-5 weeks of maturing, your liquor base will be ready for the final step.

Finishing and bottling your liquor

Using a colander or sieve lined with muslin or a paper coffee filter and gently pour through all liquids and peels.

If your liquid is clear, you are ready for bottling.  If it is still a little cloudy, filter one more time.

That is it!  Choose attractive bottles and design yourself a label with one of the free label apps such as Jam Labelizer and start packaging up for presents or …..

Grab a glass, a bottle of bubbles and a cocktail measure and pour yourself a Pousse Rapier and savor your hard work.  MMMmmm good isn’t it.

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