La Belle by Kurtis Bosley
- 40 ml Delord VSOP Bas-Armagnac
- 10 ml Cointreau
- 20 ml lemon juice
- 15 ml Rosehip & Rhubarb Syrup
- 2 dash orange bitters
- dash egg white
- Shake all ingredients and strain into a cocktail glass.
- Garnish with candied rhubarb.
Recipe by Kurtis Bosley, Bar Moncur, Sydney
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This recipe comes from Sydney-based bartender and group bar operations manager for the Public House Management group, Kurtis Bosley. The drink is on the list at the group’s Bar Moncur, and is a cracker.
“La Belle is great,” Bosley says. “Armagnac is an all time favourite spirit for me so making a drink out of it was a no-brainer. The idea was always there but it wasn’t until I had a mixed plate of nibbles over a few armagnacs that it properly came together, with key tasting notes of chocolate, orange, rhubarb and vanilla. Simple, but damn tasty.”