Tribeca



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Enjoy a cosy moment and immerse yourself in the cinnamon notes and juicy plum aromas of Rémy Martin XO.
Ingredients
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.
Tribeca

Enjoy a cosy moment and immerse yourself in the cinnamon notes and juicy plum aromas of Rémy Martin XO.

COGNAC
INGREDIENTS

- Rémy Martin XO
- Spicy syrup (cinnamon and chilli peppers)
- Fresh pressed lemon juice
- Cinnamon stick

INSTRUCTIONS

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.

Food pairings
Parmesan Grissini & Parma Ham
INGREDIENTS

- Flour
- Grated Parmesan
- Butter
- Eggs
- Parma ham
- Rucola Salad

INSTRUCTIONS

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.

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