Armagnac Cloud

Armagnac Cloud

1 1/4 ounces armagnac

1 ounce Baileys Irish Cream

3/4 ounce Kahlua

1/2 ounce cream

1 cinnamon stick, for garnish

1 mint leaf, for garnish

Powdered cinnamon, for garnish

Strain into a chilled, cinnamon-rimmed cocktail glass. Add the garnishes.

Adapted from a recipe by Jeff Dorau, Gaby Restaurant, Hotel Sofitel, New York. Created for an armagnac cocktail competition, 2003