Ingredients

-1 ½ oz Dartigalongue Dry-Cellar Armagnac

- ¾ oz Jules Theuriet Crème de Cacao Ambré

-Mint leaves 

Process

-In a shaker, muddle mint leaves with Jules Theuriet Crème de Cacao Ambré. Add crushed ice and then the Dry-cellar Armagnac and stir for 20 seconds. Strain over crushed ice into a rocks glass. Garnish with chocolate mint leaves.

Serves 1