Enjoy a cosy moment and immerse yourself in the cinnamon notes and juicy plum aromas of Rémy Martin XO.
- Rémy Martin XO
- Spicy syrup (cinnamon and chilli peppers)
- Fresh pressed lemon juice
- Cinnamon stick
Mix the spicy syrup with freshly pressed lemon juice. Pour 50ml of Rémy Martin XO over 2 or 3 ice cubes. Gently stir and decorate with a cinnamon stick.
- Grated Parmesan
- Parma ham
- Rucola Salad
To prepare the dough, blend the same quantity of flour, grated parmesan and butter.
Bind with an egg.
Spread and cut the dough as a Grissini.
Bake in an 160°c / 320°F oven and when it’s cooled down wrap the slices of parma ham around the Gressin.
Top with a few Rucola salad leaves.