Source: Martha Stewart Living, December 2007
- 1/4 cup granulated sugar
- 1/2 cup water
- 2 tablespoons Armagnac
Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely. Syrup can be refrigerated in an airtight container for up to 1 week.