On The Scene: Remy Martin Hosts Summer Cocktail Party

An exquisite aroma of nuts and spices welcomed guests to the Remy Martin’s Summer Cocktail gathering on Tuesday July 21 at the Nomad Hotel Rooftop Suite. Bloggers Justin Livingston of Scout Sixteen and Moti Ankari of The Metro Man, graciously co-hosted the event. The menswear connoisseurs introduced the crowd to the man of the hour, Monsieur Baptiste Loiseau, Cellar Master of The House of Remy Martin.

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Monsieur Loiseau told the crowd a little bit about the grape liquor, history of the house, and his background. He joined the company eight years ago and spoke about how it all begins in the countryside of France with the grape growers. Cognac in general, comes from the long aging of the grapes.

In order for the guests to fully emerge themselves in the true ambiance of the Remy Martin facilities, Monsieur Loiseau brought a 28 kilogram wood barrel filled with what is called “eau de vie.” This is a name often used after the distillation and during the aging process of transforming the brandy into cognac.

“I grew up with a grandfather who loved cognac and cigars and I always associated it with him but now that I actually tried it, I love it!” Said Justin Livingston, who told the crowd how he now enjoys sipping a glass of cognac served neat. Moti Ankari on the other hand, said that he loves mixing it with citrus and incorporating the cognac into fruity cocktails. Two out of the three cocktails featured in the event were mixed with fresh lemon juice and other citric flavors.

The Knocturnal had the opportunity to speak with Cellar Master, Baptiste Loiseau.

Q- How does it feel being one of the youngest people in history to fill the Cellar Master position?


BL- I am really pleased and honored to be the fifth generation cellar master of the Remy Martin brand. Being young is not a big point for me, it’s a question of passion and skills. I had the chance to have this position and I am really happy with that.

Q- Are the Remy Martin facilities open to the public?


BL- Yes, all of the year people can come to the city of Cognac and we offer tours that even go inside the cellars so you can understand the specificity of the Remy Martin product.

Q- How do you suggest serving Remy Martin cognac, to a person who wants to try it and start getting into it for the first time?


BL- I think that the best way to start is to start drinking it neat to enjoy all of these vanilla flavors, nut flavors, fruity flavors and just after to move to what you like. You can just enjoy it with Ginger Ale or even classic cocktails. Play! Have fun! That is the key, the key is to have fun and enjoy!

 

Summer Sidecar

 

Simply sublime, this velvety smooth, cognac-fueled elixir features both sweet and sour notes.

1 oz. Rémy Martin VSOP

1 oz. Cointreau

1 oz. fresh lemon juice

3 fresh sweet cherries, pitted

Muddle the cherries in the bottom of a cocktail shaker. Add the remaining ingredients and shake with ice. Strain into a cocktail or coupe glass with a vanilla sugar rim. Garnish with a lemon twist.

1738 Cobbler

With a few months of warm weather still this retro throwback will keep you cool all while send you into paroxysms of bibulous joy. Tracing its roots back to the mid-1800s, Rémy’s 1738 Cobbler signifies elegant simplicity – merely sherry, sugar and fruit, with the addition of the novel crushed ice and straw.

1 oz. Rémy Martin 1738

2 oz. Dry Sack Medium Sherry

¾ oz. simple syrup

3 strawberries, hulled and quartered

2 lemon wedges

Muddle the strawberries and lemon wedges in the bottom of a mixing glass. Add the remaining ingredients with ice and shake. Strain over crushed ice in julep cup or highball glass. Garnish with fresh berries and mint.

1738 Sazerac

This New Orleans classic is regarded as one of the first American cocktails.  A sipping beverage with a kick 1738 Sazerac highlights the true heart of cognac.

2 oz. Rémy Martin 1738

1/4 oz. simple syrup

4 dashes Peychaud’s Bitters

1/4 oz. Absinthe

Rinse a chilled rocks glass with absinthe. Stir the remaining ingredients in a mixing glass with ice and strain into the prepared glass. Garnish with the oil of a lemon twist (discard twist).

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