Be awakened by this exotic reinterpretation of the Old-Fashioned, where Rémy Martin XO‘s candied orange flavors are topped with fresh lemon zest.
COGNAC
INGREDIENTS
- Rémy Martin XO
- Brown sugar
- Sparkling water
- Lemon
- Orange
- Orange bitter
- Dry rhubarb leaves
INSTRUCTIONS
Muddle a cube of brown sugar into 10ml of sparkling water and add dashes of orange bitters. Pour 50ml Rémy Martin XO over a full glass of ice. Gently stir and serve decorated with wedge of lemon, orange and dry rhubarb.
INGREDIENTS
- Manslois de vache
- Old Xérès vinegar candied shallots
- Candied salted lemon
- Fresh coriander
- Fresh caper tails
- Nut bread
- Olive oil
INSTRUCTIONS
Flavor some Manslois de vache with old Xérès vinegar candied shallots, some candied salted lemon and fresh chopped coriander.
Add some fresh caper tails.
Dry some thin nut bred slices with a dash of olive oil. Bake them in 160°c / 320°F oven for 5 minutes.
Serve the flavored Manslois in a small plate with a slice of cooked bread.
