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.
- Rémy Martin XO
- Brown sugar
- Fresh fig
- Fresh ginger
- Angostura bitter
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.
- Scampi tails
- Pack Choi cabbage
- Olive oil
- Ginger and peppers
- Rice vinegar
- Salt, curry and garlic
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.