This cocktail has a new twist on your favorite Old Fashioned, featuring Rémy Martin. Try this for your next cocktail party, or just on a relaxing weekend!
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Music is in my earliest memories. My dad used to play the “tiptoe” song (aka Tchaikovsky: Swan Lake) on the record player every morning when I was little to wake me up. Many hours of my childhood were spent with headphones on, listening to all kinds of music from oldies to Janet Jackson to Oasis. I made cases and cases of mixtapes and CDs that I still have to this day.
In college, each occasion had to have a mixtape or CD. When I put on a mixed CD from those days, I know exactly what was going on in my life. Britney and Beyoncé filled CDs for our house parties, and there were Christmas favorites for wrapping presents before heading back to Michigan from Wisconsin. While I did keep somewhat of a journal, these mixtapes tell the stories of my life.
When I’m making dinner, I combine my two passions: music and cooking. Every night we have a little kitchen dance party while looking in on my cooking and sampling food.
I love creating NEW twists on my favorite drinks. Nothing says summer in Michigan more than cherries. I knew the smooth taste of Rémy Martin would make the best new twist on a classic drink. But you can’t use just any old maraschino cherries. Making your own Michigan cherry simple syrup and cherries to muddle takes this drink to the next level.
I like to treat myself on special occasions. Rémy Martin is the perfect splurge. The signature blend, Rémy Martin 1738® is made from Fine Champagne Cognac grapes and has a smooth flavor. Aged in oak casks for up to 20 years gives it a smooth, unique flavor.
Another variety available, Rémy Martin VSOP, was the first Fine Champagne cognac. Rémy Martin VSOP, the #1 VSOP in the US, is aged from 4 to 14 years. This is my favorite because there is a subtle note of vanilla and fruit.
- 1 cup water
- 1 cup sugar
- 1 cup Michigan cherries , pitted and halved
- From cherry syrup , 5 cherries
- 1 teaspoon cherry syrup
- ½ orange slice
- ½ teaspoon sugar
- 4 dashes of bitters
- 1 oz Rémy Martin VSOP
- Soda Water
To make syrup, put water, sugar and cherries in a small saucepan. Bubble over medium heat until sugar dissolves, about 10 minutes. Allow to cook 15 minutes longer to thicken, stirring frequently. Store refrigerated in a mason jar for up to 2 weeks.
In a rocks glass, add orange slice half, cherries, bitters and sugar to the bottom. Using a muddler, mash the orange and cherries for about 10 seconds, making sure you do not mash the orange rind.
Add ice to glass. Slowly pour Rémy Martin VSOP over the ice. Top with about 2 ounces of soda water.
How has music shaped your life? Did you make mixtapes back in the day?