Four Bartenders in Las Vegas and Los Angeles debut riffs on the Espresso Martini featuring Rémy Martin 1738.

In honor of the launch of Espresso Martini Day (3/15), Rémy Martin challenged 16 Chilled 100 bartenders in eight markets to create riffs on the Espresso Martini using Rémy Martin 1738. Today, we’re sharing the creative concoctions dreamt up in the Las Vegas and Los Angeles Markets.

Using Rémy Martin’s 1738 adds drama and depth to your typical Espresso martini. Depending on the type of coffee you use, it helps to bring out sweeter notes of caramel and brown sugar without needing to add as much sugar.

Victoria Naturale in Los Angeles created the Rémy Jolt.

Rémy Jolt

Rémy Jolt

Rémy Jolt

Ingredients:

  • 1 1/2 oz. Rémy Martin 1738
  • 1/2 oz. St. George Coffee Liquor
  • 1/2 oz. Cynar 70
  • 1/2 oz. simple syrup
  • 2 oz. cold brew (or 1 oz espresso)

Preparation: Shaken, double strained into a coupe glass. Garnish with espresso beans. 


Kingston Chan in Los Angeles mixed up a Rémy Java with homemade Pandan Syrup.

Rémy Java

Rémy Java

Rémy Java

Ingredients:

  • 1 1/2 oz. Rémy Martin 1738®
  • 1 1/2 oz. Yes, Plz Coffee Cold Brew Concentrate – El Maguey Peaberry
  • 1/2 oz. St. George’s NOLA Coffee liqueur
  • 1/2 oz. Harmless Harvest Organic Coconut Water
  • 3/4 oz. Pandan Leaf Simple Syrup*
  • Shaken with Penny Pound Ice’s Kold Draft
  • Garnish with Pandan Leaves and Pandan Leaf Powder

Preparation: Bring forth ingredients together in a shaker. Add ice to shaker and close top. Shake long & hard for 15 seconds until shaker feels frosty. Double strain and serve in a classic coupe or martini glass. Enjoy!

*Homemade Pandan Simple Syrup

Ingredients:

  • 1 1/2 cup Cane Sugar
  • 1 1/2 cup Filtered Water
  • 1 cup Burma Spice Dried Pandan Leaves
  • 1/2 Suncore Foods Emerald Pandan Leaf Powder

My recipe is based on California based small businesses (St. George Spirits, Yes Plz Coffee, Harmless Harvest, Penny Pound Ice) and my childhood memories of Malaysia/Singapore cuisine. Pandan is a flavor profile found in many desserts and beverages in Southeast Asia. It is dear to my heart having pandan mochi cakes and pandan milk when I was little. Thus, in my adult life, it is a flavor profile I have always wanted to work with in the craft cocktail world.

I wanted to highlight the strength of small business owners and the incredible products they put forth in my concoction. The following recipe is a well-balanced espresso martini rift showcasing Rémy Martin 1738®’s smooth, majestic cognac with herbal, dry, and complexity. It starts with a robust peaberry coffee flavor due to the high-quality cold brew from Yes Plz Coffee. The journey on your tastebuds continues forward with a burst of chicory, pandan, stone fruit, and Madagascar vanilla notes. The finish is elegant, floral, and memorable.


Clint Spotleson of Las Vegas created the Béret Framboise with shaved chocolate and raspberry.

Béret Framboise

Béret Framboise

Béret Framboise 

Ingredients:

  • 1 1/2 oz. Rémy Martin 1738
  • 1/2 oz. Cointreau
  • 1 1/2 oz. Espresso
  • 3/4 oz. Creme de Cacao (Tempus Fugit was used)
  • 1 raspberry, muddled

Preparation: Muddle, shaken, double strain.

Glassware: Coupe

Garnish: shaved chocolate and a raspberry


Adam Rains of Las Vegas dreamed up the delightful Strong Man Flip.

Strong Man Flip

Strong Man Flip

Strong Man Flip

Ingredients: 

  • 1 1/2 oz. Rémy Martin 1738®
  • 1 oz. Espresso
  • 1/2 oz. Lyre’s Coffee
  • 1/2 oz. Coconut Cream
  • 1/2 oz. Cinnamon Syrup
  • 1/4 oz. Orange Curucao
  • 1 Egg
  • pinch of Salt

Preparation: Shake, strain twice, serve in a classic coupe or martini glass.