Our collaborations

Sabor de Sobremesa
Recipes

To honor the Latino culture of food and drink and its importance to the sobremesa ritual, Rémy Martin has partnered up with Chef and TV personality Alejandra Ramos and Mixologist Alex Valencia. Both experts have shared two of their favorite recipes that they enjoy at their own gatherings, which lead to the post-dining tradition of sobremesa for you to bring to the table.

Appetizer Pairing | Tercet Tropical 

Appetizer Pairing

Tostones with Passion Fruit Ceviche by Alejandra Ramos

Begin the meal with a light and refreshing appetizer for the table.

view ingredients | directions

Ingredients

Sabor de Sobremesa food pairing tostones
Alejandra Ramos

FOR THE CEVICHE
2 pounds fresh firm white fish such as halibut, mahi mahi OR bay scallops, skin and bones removed and cut into ½ inch cubes
2 jalapenos or fresno chilies, thinly sliced (if available, use red and green for color in dish)
1 small red onion, diced

 

For the marinade:
½ cup passion fruit pulp (use frozen passion fruit like goya or Pitaya brand-thaw and whisk together until uniform before measuring)
½ cup fresh lime juice
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/3 cup full-fat coconut milk

 

To serve:
3 fresh whole passion fruit
½ bunch cilantro, finely chopped

 

TOSTONES
Vegetable oil
4 large green plantains
Maldon salt

directions

 

FOR THE CEVICHE
Prep the fish and place in a large non-reactive bowl or container. Add the jalapeños and onion.

In a separate container or measuring cup, whisk together the passion fruit pulp, lime juice, sugar, salt, and coconut milk. Pour over the fish and toss to coat. Cover and refrigerate 30 minutes and up to 3 hours.

Make the tostones (directions below).

To serve family style, arrange the ceviche in a shallow serving platter with rim. Pour the liquid over the fish. Garnish with cilantro and drizzles of the fresh passion fruit pulp with seeds. Serve alongside freshly fried tostones.

NOTE: Can also be served in individual portions with a small bowl or ramekin of ceviche, and 3 tostones on the side.

TOSTONES
Heat 3 inches of oil to 325 degrees F in a medium-sized heavy-bottom.

Peel the plantains and cut on the bias into 2” thick pieces. Fry in batches about 2 minutes, until crisp and pale yellow. Remove from oil with a slotted spoon and drain on paper towels. Repeat with remaining plantains, adding more oil as needed.

Move oil off the heat (do not discard).
Using a tostonera (plantain press) or a glass dipped in water, smash each par-fried plantain slice until flat.
Bring oil back up to 325 degrees F.

Return the smashed plantains to the oil for 1–2 minutes or until golden and crisp. Drain on paper towels, season generously.

COCKTAIL

TERCET TROPICAL BY ALEX VALENCIA

Cocktail

Tercet Tropical by Alex Valencia

The layers of stone fruit and citrus harmonize with the subtle baking spice flavors in TERCET, making a perfect cocktail to enjoy for any occasion.
view ingredients | directions  

Ingredients & directions

 

Tercet Tropical cocktail

Ingredients
1.5 oz Remy Martin Tercet
0.5 oz syrup of apricot vanilla jam
0.25 oz verjus or lime juice
2 oz of pineapple juice

 

Directions
Pour all ingredients in shaker with ice, shake hard, double strain and pour in a glass with 1 ice cube.

Glassware: vintage nick and nora
Garnish: Pineapple dehydrated

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