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Castle in the Air with Rémy Martin 1738

In the world of Rémy Martin, 1738 is not just a good-looking number; it marks the year in which King Louis XIII granted Rémy Martin permission to expand his vineyards in recognition of his excellent cognacs.

CASTLE IN THE AIR

 

To be granted access to the Rémy Martin 1738 Castle in the Air, combine 50 ml of Rémy Martin 1738 with 25 ml of an apple, cinnamon and vanilla shrub.

 

To make the shrub, combine 250 ml of water with 8 apple, cinnamon and vanilla teabags and 250 g of sugar in a small saucepan over low heat until sugar crystals dissolve. Remove from the heat and add the zest of 1 orange and 175 ml apple cider vinegar, 1 grind of rock salt, 1 grind of black peppercorns and 25 ml of any full cream sherry. Allow to sit for 3 hours before fine straining.

With 15 ml of grapefruit syrup (combine equal amounts of sugar and fresh grapefruit juice in a small pot over medium heat until the sugar crystals dissolve, fine strain and let it cool), place all these ingredients in a cocktail shaker with ice, give a hard shake and fine strain into a chilled highball glass over ice, top with fiery ginger ale and garnish with a fresh grapefruit wedge. 

In the world of Rémy Martin, 1738 is not just a good-looking number; it marks the year in which King Louis XIII granted Rémy Martin permission to expand his vineyards in recognition of his excellent cognacs. 1738 also happens to make a great cognac cocktail. It mixes well and offers just the right balance of eaux de vies to complement an array of flavours. Concocting this dreamy and delectable drink might require some fancy footwork that will bring out you inner mixologist, but don’t be dismayed. Just remember that in the cocktail world, a shrub refers to a syrup made of fruit, sugar and vinegar – not a small plant – and you’ll be fine!

JAN | Jan Hendrik van der Westhuizen | Castle in the Air with Rémy Martin 1738
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