Rémy Martin Louis Xiii Recipe

Measure

Measure 6 tablespoons (approximately 90–100 ml) of Rémy Martin Louis XIII. Use a jigger or measuring spoon to be precise; this provides a generous single serving appropriate for savoring.

Optional dilution

If desired to 'open' the cognac's aromas, add 1 teaspoon of room-temperature water directly to the poured spirit and gently swirl the glass for 10–15 seconds. Adding a small amount of water can release tertiary aromas without significantly diluting body.

Choose and warm the glass

Select a large crystal snifter or tulip cognac glass. Cup the glass in your hands for 10–20 seconds to gently warm it; the heat will help volatilize the cognac's aromatic compounds.

Pour

Pour the prepared Rémy Martin Louis XIII into the warmed glass. Do not fill past the widest point of the bowl — leave ample headspace for aromas (about 90–100 ml in a large snifter is appropriate).

Express citrus

Take a large twist of orange or lemon peel, hold it over the glass, and quickly express the oils by giving it a sharp squeeze so a fine mist passes over the surface. Optionally, rub the peel once around the rim and drop it into the glass or set alongside.

Serve with water

Serve the cognac with 2 ounces of quality mineral water at room temperature on the side for palate cleansing or for the guest to add a few drops between sips if desired.

Present the glass on a small saucer or service tray. Advise the guest to take small sips, hold the liquid in the mouth briefly to explore developing flavors, and breathe gently through the nose to appreciate aromas. No ice or mixers should be used with Louis XIII; it is intended to be tasted neat (with optional minimal water).