The Story Behind The Le Toucan
A recent trip to France inspired me to want to create cocktails using Cognac and Armagnac, plus herbal liqueurs, aperitifs, and vermouths.
The Jungle Bird, which traditionally uses rums and Campari, seemed like the perfect place to experiment. I substituted Armagnac for the rum, and replaced Campari with Suze, a delightfully bitter French aperitif. I then made a few additional changes, of course, to ensure the cocktail remained balanced and delicious. My final adjustment was the addition of an egg white, rounding out all the flavors, and giving the drink a great, silky texture.
Ingredients In The Le Toucan:
- 1 1/2 ounces Armagnac
- ¾ ounce Suze
- ½ ounce simple syrup
- 1 ounce pineapple juice
- 1 ounce lemon juice
- 1 egg white
Le Toucan Directions:
- Combine all ingredients in a cocktail shaker with ice.
- Shake vigorously to chill and combine.
- Strain out the ice.
- Shake vigorously again to create a smooth, silky texture.
- Finely strain the contents into a cocktail glass.