Restaurants›Dominick's Steakhouse›Remy Martin Vsop Recipe

Remy Martin Vsop Recipe

Inspired by Dominick's Steakhouse
Time8m
Serves1

grande & petite champagne, cognac, fr

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Ingredients

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Cocktail

Optional: Champagne float

Method

Cocktail

1

Prepare glass

Chill an Old Fashioned glass (rocks glass) by filling it with ice and setting aside while you prepare the cocktail.

2

Combine Cognacs

In a mixing glass, add 2 oz Rémy Martin VSOP, 0.5 oz Grande Champagne Cognac, and 0.5 oz Petite Champagne Cognac. These proportions emphasize the VSOP while introducing the floral minerality of Grande and Petite Champagne eaux-de-vie.

3

Add modifiers

Add 0.25 tbs simple syrup and 2 dashes of Angostura bitters to the mixing glass.

4

Stir with ice

Fill the mixing glass with large ice, then stir gently for 20–30 seconds (about 15–20 full strokes) until chilled and properly diluted (~20–25% dilution target depending on starting spirit temperature).

5

Prepare glass and strain

Dump the chilling ice from the Old Fashioned glass. Place a single large ice cube in the glass. Strain the mixed cognac into the glass over the large ice cube.

6

Garnish

Express the oils of the lemon peel over the drink by holding it skin-side down above the glass and giving it a firm twist, then rub the peel along the rim and drop it into the cocktail.

Optional: Champagne float

7

If using the champagne float: slowly pour 2 oz of chilled Brut Champagne down the side of the glass so it rests gently on top of the cognac (creates a layered effervescence). Serve immediately.