Share on Facebook Share on Twitter Share on Pinterest Remy Cointreau brand ambassador Kathrin Osmillo took inspiration from the classic Rob Roy for her Christmas cocktail creation. Remy Martin 1738 Accord Royal mixed with Luxardo Cherry Liqueur, Christmas spice syrup was barrel-aged in French Limousine Oak for 15 days. The addition of chocolate bitters and Prosecco results in a light and bubbly version of the classic cocktail. It’s a perfect pairing for the holiday staple, fruitcake. Ingredients: 60 ml barrel-aged Remy Martin 1738 mix 2 dashes chocolate bitters sparkling wine or Prosecco brandied cherry coated with dark chocolate How to make barrel-aged Remy Martin 1738 mix: 2250 ml Remy Martin 1738 Accord Royal 1500ml Luxardo Cherry Liqueur 250 ml Christmas spice syrup (cinnamon bark,clove and anise infused in maple syrup) *Barrel-aged in French Limousine Oak for 15 days Directions: Pour barrel-aged Remy Martin 1738 mix in a tin shaker. Add 2 dashes of chocolate bitters and ice. Throw mixture and pour into a chilled coupette. Top it off with sparkling wine or Prosseco. Garnish it with brandied cherry coated with dark chocolate. This recipe was shot in Salt and Ice Bar located at GF Uptown Parade, 36th Street, 11th Ave, Taguig City.