Remy Martin 1738 Recipe
Make Remy Martin 1738 Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
COGNAC & BRANDY
Method
COGNAC & BRANDY
- 1
Chill glass
Chill a coupe glass in the freezer or fill with ice water for 2–3 minutes.
- 2
Combine ingredients
In a shaker, combine 60 ml Rémy Martin 1738 Accord Royal Cognac, 22 ml fresh lemon juice, 15 ml simple syrup, and 1 pasteurized egg white.
- 3
Dry shake
Seal the shaker and perform a dry shake (no ice) for 15 seconds to emulsify the egg white into a silky foam.
- 4
Shake with ice
Add ice to the shaker and shake vigorously for 15–20 seconds to chill and dilute slightly.
- 5
Strain and serve
Double-strain the cocktail into the chilled coupe to remove ice shards and create a smooth, foamy top.
- 6
Garnish
Garnish with 2 dashes of Angostura bitters on the foam or pattern a design on top. Serve immediately.
