Cognac’s popularity has been steadily increasing in the U.S. over the past several years and while many cocktail lovers, including Food & Wine Magazine, have been eagerly awaiting the Sidecar to have its moment, we feel that Summer 2020 should belong to Cognac Highball variations made with Rémy Martin.
We have teamed up with some top bartenders from around the country to craft some refreshing Rémy Martin Highballs to enjoy at home all summer long.
Get a charge this June with the Highball Thunderbolt, created by Los Angeles-based barstar Jamal Arif. The simple, yet satisfying sipper uses the rich Rémy Martin 1738 variation and can easily be made at home.
- 1 oz Rémy Martin 1738
- 1 Dash Orange Bitters
- 1 oz Rainwater Madeira
Top with extra cold extra bubbly or soda water. Add ice, preferably as dense as possible to help the liquids remain cold and hold carbonation. Spritz with Atomized Orange Oils.
We are keen on the Petite Pêche, created by Austin’s Sharon Yeung. This peach-infused creation does require some extra steps to execute, but there is no better time to put your mixing (and baking) skills to the test. Your friends will certainly be impressed.
- 1 oz Rémy Martin VSOP
- 1 oz Roasted Peach Infused Blanc Vermouth*
- 4 oz sparkling water
- 1 barspoon of pickling liquid**
Build in Collins glass, starting with 1 oz of Rémy Martin, Blanc Vermouth, and a bar spoon of the pickling liquid. Ice down the glass and give it a light stir. Pour sparkling water along the side of the glass to keep the bubbles “bite.” Garnish with a long lemon peel tucked on the side of the glass. Finish off with three skewered pickled blackberries**
*Roasted Peach Infused Blanc Vermouth
Preheat oven to 350 degrees F. Cut 2 small peaches in half, discard pit. Drizzle each half with 1/4 tsp honey. Bake for 35 minutes until golden brown, some of the edges will be black (this is good!). Let the peaches cool to room temperature then place peaches into jar and give it a light muddle. Add 6 oz Blanc Vermouth, stir, chill for at least 8 hours. Fine strain and at the peaches
- 2 tbsps Champagne Vinegar
- 2 tbsps granulated sugar
- 1/4 cup + 2 tbsps water
- 1 whole clove
- 2 small lemon peels
- 4 oz fresh blackberries
Place blackberries, clove, lemon peels into jar. Heat champagne vinegar, sugar, and water over medium-high until sugar is dissolved. Let brine come to room temperature then pour into jar with berries. Leave out at room temperature for the first 24 hours then transfer to the fridge. Picked blackberries can be stored in the fridge for two weeks.
Chamber of Reflection
Chicago’s Eric Simmons puts his own spin on a cognac highball with his Chamber of Reflection cocktail. This smooth, amber-colored concoction combines fino sherry and plum and lime juice with Rémy Martin 1738, famous for its butterscotch and baked spices taste.
- 2 oz Rémy Martin 1738
- .50 oz lime juice
- .50 oz plum juice
- .50 oz fino sherry
- Topo Chico
- Orange zest
Combine Rémy Martin 1738, juices and fino cherry and top with topo chico and orange zest.
New Orleans mixologist Gillian White is giving us major summertime vibes with her Cognac Highball. This southern-inspired sweet treat uses the iconic VSOP and can be made using those leftover jars of jams you stockpiled during the lockdown.
- 1.5 oz Rémy Martin VSOP
- .75 oz Cointreau
- .75 oz lemon juice
- 1 heaping teaspoon of strawberry jam (or any jam you like!)
- 5 mint leaves + mint sprig for garnish
- Soda water
Add mint leaves and jam to shaker tin and muddle lightly. Add remaining ingredients (except for soda water), and shake. Strain into Collins glass, top with soda water. Give a quick stir, and garnish with mint sprig.
Created by Joseph Jebelean and Ben Potts from Beaker & Gray in Miami, the Pomme Crisp is a delightfully refreshing cocktail with some serious flavor.
- 1.5 oz Rémy Martin 1738
- House-made apple soda
- Dash of allspice dram
Fill a highball glass with ice and add Rémy Martin. Top with house-made apple soda and a dash of allspice dram. Garnish with sliced Honeycrisp apples and serve.
It’s the Sunrise and Those Brown Eyes
This flavorful highball from Makeda Gebre blends Rémy Martin with apple-infused lemon juice and Colorado honey syrup, topped off with zesty ginger beer.
- 2 oz Rémy Martin VSOP
- .75oz Pomme apple-infused lemon juice*
- .75oz Colorado Honey Syrup (1:1)
- 10 Mint Sprigs
- Ginger Beer
*Pomme Apple-infused Lemon Juice
- 1 small Pomme Apple (cored and cubed) blended with 2 oz freshly squeezed lemon juice
Build in a highball glass and top with Ginger Beer. Garnish with mint sprig and apple slices.
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