Remy Martin Vsop Recipe
Make Remy Martin Vsop Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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COGNAC & BRANDY
Method
COGNAC & BRANDY
- 1
Chill glass
Chill a champagne flute in the freezer or with ice water to ensure a crisp, cold finish.
- 2
In a shaker, add the Remy Martin VSOP Cognac, fresh lemon juice, and simple syrup. Add ice to the shaker.
- 3
Shake vigorously for 10–15 seconds until the mixture is well chilled.
- 4
Strain the mixture into the chilled champagne flute, removing excess ice.
- 5
Top with champagne or sparkling wine, pouring gently to preserve the bubbles. Approximately 90 ml.
- 6
Garnish with a twist of lemon peel and serve immediately.
