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.
SPIRIT
INGREDIENTS
- Rémy Martin XO
- Brown sugar
- Fresh fig
- Fresh ginger
- Angostura bitter
INSTRUCTIONS
Infuse pieces of fig and ginger during twelve hours into 1⅔ oz 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.
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.
