Cognac: the spirit that's made for entertaining

Cognac is a noble spirit that certainly holds its own when enjoyed neat or over ice. But when mixed into cocktails – be they simple or complex – the flavours within the liquid can change completely. Rémy Martin produces two cognacs that are perfect for mixing – its VSOP is incredibly versatile with an elegant, fruity and vanilla-forward flavour, while the 1738 Royal Accord boasts rich dark fruits, toffee and spice. Both can easily become the centrepiece of a knockout cocktail, be it a simple mix or something more layered.

If you have a bottle of Rémy Martin’s 1738, showcase its stunning flavour by filling a highball with ice and pouring in 50ml of the cognac and adding 125ml ginger ale. Give it a stir, garnish with a lime wedge and you’ll have an effortlessly simple cocktail that will shine a totally new light on the spirit. This works equally well with Rémy Martin VSOP when tonic water replaces the ginger ale – a delightful twist on the British classic.

Have guests coming round that think they don’t like dark spirits? Serve them a cognac-based Tom Collins – muddle some fresh rosemary in a shaker, then add ice, 50ml of Rémy Martin VSOP along with 10ml sugar syrup and 10ml lemon juice. Give it a shake, pour over ice and top up with soda water, garnished with a rosemary sprig and lemon wedge. The lemon juice, sugar syrup and soda water blunts the alcoholic edge, allowing you to really appreciate the many different flavours within. This is a simple cocktail to adapt to the seasons – for Christmas entertaining, try infusing the sugar syrup with a little cinnamon and clove for the ultimate festive cocktail.

If making cocktails isn’t really your thing, then try serving cognac alongside different foods for an easy (and delicious) conversation starter at your next dinner party. Rémy Martin’s XO cognac is a joy to experience, all velvety and smooth with an incredibly complex combination of flavours which come to the fore depending on what you eat alongside it. Its notes of summer fruits, nuts and citrus makes it a natural companion to sweet desserts, but it also cuts through the fattiness of cheese and takes on a completely different character when paired with salami and charcuterie.

Once chilled or served over ice, Rémy Martin XO also starts working well with the likes of shellfish, and its bold flavour means it can stand up to other flavourful ingredients such as duck, wild mushrooms and pork when at room temperature. There’s plenty of scope to experiment with this cognac, and once you taste for yourself how well it goes with both sweet and savoury dishes, it’ll quickly become your go-to when you’re after a food and drink pairing with a difference.