From the producer:

"A fortified sweet white wine, matured in Limousin oak barrels. Balanced and well-rounded, it can be served chilled as an aperitif or with dessert."

Young and fresh Cognac from a small house dating back to the mid-1800s. Perfect as a base for brandy cocktails.

Rich and aged VSOP Cognac from a great small Cognac house.

The result of a blend in which the well-rounded tannins, brought about by many years of aging in oak barrels, are expressed and combined with the delicacy of several eaux-de-vie. Subtle aromas of chocolate and orange peel.

New cuvée from Gautret, excellent on its own, but designed for the Baroudeur cocktail.

Here's our version:

The Baroudeur

2 oz Initial Cognac

1/5 oz (6 ml) Borgo Vecchio Nocciola (hazelnut liqueur)

1/3 oz (9 ml) cinnamon syrup

7 dashes Angostura bitters

Cacao powder for garnish

Method:  Pour the syrup and the bitters into a mixing glass filled with ice.  Stir with a wooden spoon, then add half the cognac.  Stir again, add the Nocciola, then, slowly stirring, add the rest of the cognac.  Strain into a rocks glass filled with ice, and dust over with cacoa powder.

PS  The wooden spoon is Gautret's suggestion.

From the producer:

"A fortified sweet red wine, matured in Limousin oak barrels. Full-bodied and balanced, it can be served chilled as an aperitif and is also excellent with dessert."

Aged five years in Limousin oak barrels.  We were alloted a tiny amount of this delicious Pineau.