Serre de la Madone (Menton)

Alexis Jesup

Menton’s Serre de la Madone pays tribute to Jardin Serre de la Madone, a famous garden in the French city that Barbara Lynch’s fine-dining institution is named for. It’s a fitting moniker for a drink based on Armagnac, herbal Green Chartreuse, and fruity pêche de vigne.

The cocktail, described by head bartender Max Corace as “a very bright, fruit-forward variation on a Last Word,” utilizes a white Armagnac made by Château Arton.

“You’re not going to find that robustness that you would typically find in Armagnac,” Corace says. “But it’s much more savory than a pisco or some of the brighter eaux-de-vies.”

When it came to selecting a pêche de vigne, Corace chose another Arton product, Les Réserves d’Arton Crème de Pêche de Vigne, for its freshness.

“This is the brightest peach liqueur I could find that has a real fruit flavor without being sugary,” Corace says. “It doesn’t taste like candied peaches or synthetic additives—it actually tastes like someone just macerated a peach.”

That tart fruitiness is evident from the first sip and matches beautifully with the herbaceousness of Green Chartreuse and the crisp hit of apple from the Armagnac. It may just be the fruitiest spirit-forward cocktail you’ll ever have.

Serre de la Madone
1 ounce Château Arton Fine Blanche Armagnac

¾ ounce lemon juice
¾ ounce Green Chartreuse
½ ounce Les Réserves d’Arton Crème de Pêche de Vigne

Add all ingredients to a shaker filled with ice and shake until chilled. Double strain into a chilled coupe glass.

Brian Samuels

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