Enjoy Rémy Martin Club
neat, on ice, frozen, in cocktails or paired with tea
Club Frozen is a different way to enjoy Rémy Martin Club at night, with the intense flavors and rich texture of the Cognac Fine Champagne best revealed at -18°C. Club Frozen is best served in a shooter glass, preferably glasses that are frozen too to enjoy a new and memorable ritual.
This enhances the power and roundness of Club, bringing out an intense and long multifaceted finish and reveals a full palette of flavours: the candied fruits (apricots, figs), spices (ginger, cinnamon) and the nut aromas of Club.
THERE IS ONE WORD TO DESCRIBE AND TO DIFFERENTIATE THE BLEND: “MULTIFACETED”
BAPTISTE LOISEAU, CELLAR MASTER
How to pair Rémy Martin Club
SHRIMP TEMPURA WITH PEANUT SAUCE by CHEF LUCAS FELZINE
With subtle iodized notes, crunch, a melting texture inside, and light oiliness, the shrimp tempura is a delicate tapas dish, served with rich and smooth peanut and rice vinegar sauce. This sauce brings out the palatable and soft texture of CLUB Cognac, as well as the notes of dried fruits and nutmeg.
PREPARATION
1. Cut and split the shrimp in two, lengthways
2. Prepare the batter for frying (water, flour)
3. Dip the shrimp in the batter then fry in oil until the batter puffs up (slightly golden)
4. Remove the excess oil
5. Serve with a peanut sauce
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