Pousse Rapière

I've just had a request for the recipe for this local cocktail, which reputedly was developed by the Monluc family and is nowadays produced at the Château de Monluc in nearby St. Puy.

The mixture is 1 part Pousse Rapière (an Armagnac based liqueur) to six parts Champagne (locally they sell a product called Vin Sauvage) topped off with an ice cube and half an orange slice. It should be served cold.

There is a traditional glass to accompany this drink, shaped like a small champagne flute glass with a rapier on the side. You fill the glass with the liqueur to the bottom of the rapier and then fill up with champagne to the top of the rapier to achieve the 1:6 ratio.

Hope that helps and thanks Joan for asking.