Nakamerugo



By
Dive into the cellar atmosphere, experience the woody scent released from the oak barrels, appreciate the contrasted aromas of dried figs and fresh ginger emanating from Rémy Martin XO.
Ingredients
Infuse pieces of fig and ginger during twelve hours into 50ml of Rémy Martin XO. Muddle a brown sugar cube in a beautiful Old Fashioned glass and add dashes of Angostura bitter. Strain the cognac then gently stir and serve decorated with elegant slices of ginger and a wedge of fig.
Nakamerugo

Dive into the cellar atmosphere, experience the woody scent released from the oak barrels, appreciate the contrasted aromas of dried figs and fresh ginger emanating from Rémy Martin XO.

COGNAC
INGREDIENTS

- Rémy Martin XO
- Brown sugar
- Fresh fig
- Fresh ginger
- Angostura bitter

INSTRUCTIONS

Infuse pieces of fig and ginger during twelve hours into 50ml of Rémy Martin XO. Muddle a brown sugar cube in a beautiful Old Fashioned glass and add dashes of Angostura bitter. Strain the cognac then gently stir and serve decorated with elegant slices of ginger and a wedge of fig.

Food pairings
Langoustini Maki
INGREDIENTS

- Scampi tails
- Pack Choi cabbage
- Olive oil
- Ginger and peppers
- Rice vinegar
- Salt, curry and garlic

INSTRUCTIONS

Flavored the scampi tails with a pinch of salt and curry.
Lightly bake or snack scampi tails in a pan.
Wrap the scampi with boiled Pack Choi cabbage.
Drizzle with olive oil and add a dash of spicy sauce made with vinegar, garlic, ginger and peppers.

Please enter your
date of birth
/
/
Please fill in all fields

You are not old enough to enter this website

You must be of legal drinking age to gain access to remymartin.com