Marylebone



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The opulence of the elegant Rémy Martin XO blend pairs well with the ripe fruit flavours. With Rémy Martin XO, the Old-Fashioned is everything but old-fashioned.
Ingredients
In a gorgeous tumbler glass, muddle a cube of brown sugar with dashes of Angostura bitters. Add ½ oz of cherry liquor, and let 1¾ oz of Rémy Martin XO gently pour over clear ice cubes. Gently stir and serve with 2 soaked cherries.
Marylebone

The opulence of the elegant Rémy Martin XO blend pairs well with the ripe fruit flavours. With Rémy Martin XO, the Old-Fashioned is everything but old-fashioned.

SPIRIT
INGREDIENTS

- Rémy Martin XO
- Brown sugar
- Cherry liqueur
- Angostura bitter
- Cherries soaked in liqueur

INSTRUCTIONS

In a gorgeous tumbler glass, muddle a cube of brown sugar with dashes of Angostura bitters. Add ½ oz of cherry liquor, and let 1¾ oz of Rémy Martin XO gently pour over clear ice cubes. Gently stir and serve with 2 soaked cherries.

Food pairings
Mushroom Croquembouche
INGREDIENTS

- Button mushrooms and shikaté
- Grape seed oil
- Liquid cream
- Anis badiane or Star anise
- Shallots
- Butter
- Parmesan cookies

INSTRUCTIONS

Cut mushrooms in 4 slices keeping only the most beautiful caps previously washed.
Place them in a dry pan with two dashes of grape seed oil.
Reduce the liquid cream while infusing some star anise.
In another pan, lightly sautée some shallots in butter then delicately add chopped mushrooms.
Slowly add cream while cooking until thickened.
Place the creation lightly chopped into a small parmesan cookie.

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