Polanco



By
Be awakened by this exotic reinterpretation of the Old-Fashioned, where Rémy Martin XO's candied orange flavors are topped with fresh lemon zest.
Ingredients
Muddle a cube of brown sugar into ⅓ oz of sparkling water and add dashes of orange bitters. Pour 1¾ oz Rémy Martin XO over a full glass of ice. Gently stir and serve decorated with wedge of lemon, orange and dry rhubarb.
Polanco

Be awakened by this exotic reinterpretation of the Old-Fashioned, where Rémy Martin XO‘s candied orange flavors are topped with fresh lemon zest.

SPIRIT
INGREDIENTS

- Rémy Martin XO
- Brown sugar
- Sparkling water
- Lemon
- Orange
- Orange bitter
- Dry rhubarb leaves

INSTRUCTIONS

Muddle a cube of brown sugar into ⅓ oz of sparkling water and add dashes of orange bitters. Pour 1¾ oz Rémy Martin XO over a full glass of ice. Gently stir and serve decorated with wedge of lemon, orange and dry rhubarb.

Food pairings
Saffron Creamy Dip
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.

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