While I waited for my last cocktail made with Rémy Martin 1738 Accord Royal I learned three things.
One, from bar manager Kyle Ackley, was that cocktails, like wine, are living breathing things. Of course, I knew that ice dilutes a drink, but what I didn’t know was that a drink can change as it just stands in your glass. This one below, made with the Demerara sugar cube (also new for me), was going to become less strong as the sugar continued to dilute in the cocktail.
The second thing I learned, and this came from Gan Chian Mei, the International Ambassador for Rémy Martin, was that in China Cognac is drunk before, during and after dinner. I was grateful for that knowledge as my tasting had come to a close and the one last thing I learned: I wasn’t just pouring my Cognac into a snifter after over-stuffing myself at dinner any more.
2 oz. Rémy Martin 1738 Accord Royal
1 Demerara sugar cube
3 dashes of Peychaud’s bitters
2 dashes of Angostura bitters
directions: Muddle the sugar and bitters, then add the Rémy Martin 1738 Accord Royal and ice. Stir and strain into a chilled Absinthe rinsed rocks glass. Twist a lemon peel over the surface and discard. (Adapted from William Boothby’s World Drinks and How to Mix Them, 1908.)