Remy Martin Vsop Recipe

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.

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.