Pousse Rapière Cocktail: Le Délice de D’artagnan

Next in the Bastille Day Cocktails series is a Pousse Rapière Cocktail, Le Délice de D’artagnan.

Pousse Rapière Cocktail

Inspired by the Black Feather, a brandy-based cocktail published in Mr Boston Official Bartender’s Guide, Le Délice de D’artagnan is our personal creation, a recipe by Kevin Burke, Co-Founder of Gourmantic.

Pousse Rapière is a regional aperitif from Gascony described as liqueur à l’Armagnac and made to a secret recipe and method attributed to Chateau Monluc. The liqueur is difficult to find in Australia but if you can get hold of it, this cocktail is well worth it. You can read more about Pousse Rapière in the Essential Guide to French Aperitifs, Mistelles, Liqueurs & Eaux de Vie.

Le Délice de D’artagnan is a stirred drink with the richness of the Pousse Rapière balanced with dry vermouth and a little triple sec to enhance the orange notes of the liqueur.

Pousse Rapière Cocktail: Le Délice de D’artagnan

Recipe by Kevin Burke


  • 40 ml Pousse Rapière
  • 40 ml dry vermouth
  • 10 ml triple sec
  • 2 dashes of Angostura bitters

Glassware: coupette
Garnish: orange peel


In a mixing glass, add all ingredients and ice. Stir and strain into a chilled coupette. Garnish with an orange peel.

Other Bastille Day Cocktails in the series: Le Pompadour; Liberté, Egalité, Fraternité

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Pousse Rapière Cocktail: Le Délice de D’artagnan was last modified: July 12th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.