- ukunta - 3 qaybood
- caano - 2 koob
- sonkorta - 1/2 koob
- laga soosaaray basbaaska - 1/4 qaado shaah
- cusbo - 1/8 qaado shaah
- subagga dhalaalay - 5 Art. qaadooyin
- bur - 3/4 koobab
- raso aan lahayn abuur - 1 koob
- sabiib madow - 1/3 koobab
- shaaha kulul, tusaale ahaan, "Earl Gray" - 1 koob (ama koobabka Armagnac iyo koob biyo ah)
- sonkorta budada ah - Si dhadhanka loogu shubo (rushaynta)
1. Waxaad dhigtaa ukumaha, caanaha, sonkorta, walxaha basbaaska, milixda iyo subagga la gooyey ee qalabka wax lagu dubo ama qalabka raashinka, iskuna qasi 1 daqiiqo. Ku dar burka iyo qaso cajiinka dhowr jeer. Shubi cajiinka ku rid baaquli, dabool oo ku rid qaboojiyaha ugu yaraan 3 saacadood, doorbidan habeenkii. Dhanka kale, ku shub sabiibta iyo shinbiraha shaaha kulul. Marka shaaha ay ku qaboojiso heerkulka qolka, dabool dabool. Haddii aad isticmaasho Armagnac, miro iyo biyo ku rid digsi yar. Ku kari kuleylka dhexdhexaadka ah illaa inta kudhowaad dhamaan biyaha oo uumi baxaya, ka dibna dabka shid oo ku shub Armagnac. Ka gubo khamriga oo sug ilaa inta dabku ka baxayo. Dabool oo meel dhig. 2. Foornada kudheer ilaa 190 darajo oo leh miiska daawada ee xarunta. Saliidi jilitaanka wareegga saliida leh saliidda, xoqo hoosta leh warqad ama warqad wax lagu duubo, dufan xaashida saliidda iyo saydhaa oo bur ah, ruxin xadiga. Ku rid caashinka ku rid caarada dubista. Qaado cajiinka qaboojiyaha iyo qashinka. Ku shub cajiinka caaryada, ku rid shimbiraha sabiibta, isku dayaya in ay si siman u qaybiyaan. 3. Dubo ilaa 50-60 daqiiqo ilaa bunka, illaa mindida mindhicirka lagu geliyo xarunta ma soo baxayso nadiif. Qabooji keega heerkulka qolka. Daadi sonkorta budada ka hor intaadan u adeegin.
Adeegyada: 6