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Emily Schindler
How To Make A Rémy Espresso
A cognac-based twist on a caffeinated classic.
Written by

If you like Espresso Martinis, you’re going to like a Rémy Espresso. And there’s a very simple explanation for this. A Rémy Espresso is, essentially, an Espresso Martini with cognac instead of vodka. That might seem like a simple or even negligible substitution, but you should know that coffee and cognac go together like weekends and sleeping in. So make yourself a Rémy Espresso the next time you finish a meal or have a few people over and need something that happens to be both caffeinated and delicious.

The Rémy Espresso

Emily Schindler

You’ll Need:

Makes 1 Rémy Espresso

  • 1.5 oz. Rémy Martin 1738®
  • 1 oz. Espresso
  • .5 oz. Coffee liqueur
  • .5 oz. Simple syrup
  • Ice
  • Coupe

Step One: Chill Your Glassware

Before you lift one bottle or even look at an ice cube, do yourself a favor, and chill the coupe you’re going to use for your Rémy Espresso. Stick it in the freezer, and it’ll be good to go in a couple of minutes.

Step Two: Espresso

Unsurprisingly, the espresso you use in this drink is going to make a big impact on the finished product. So either make yourself a quality shot of espresso or go out and grab one at a coffee shop. (It doesn’t matter if it gets cold in transit.) Once you have that, add 1 ounce to your cocktail shaker.

Step Three: Coffee Liqueur

To enhance and highlight the flavor of the espresso, you’ll also need some coffee liqueur. Grab whatever you can find at your local liquor store, and put .5 ounces into your shaker.

Step Four: Simple Syrup

Espresso is bitter. Maybe you already know that, but we thought we’d point it out anyway. In order to counteract that bitterness, throw .5 ounce simple syrup (equal parts water and white sugar) into your cocktail shaker.

Step Five: Rémy Martin 1738®

Time for the not-so-secret ingredient. We are, of course, speaking of Rémy Martin cognac - more specifically Rémy Martin 1738®. This is an especially great option for cocktails, and its notes of butterscotch and dark chocolate work perfectly with espresso. Add 1.5 ounces Rémy Martin 1738® to your cocktail shaker.

Step Six: Shake

Put a small handful of ice (around 5 cubes) in your shaker, and shake vigorously for 10-15 seconds. Finally, grab your chilled coupe from your freezer, and strain your cocktail into it. Use both the usual Hawthorne strainer and a fine mesh strainer if you’re feeling ambitious, and feel free to garnish with a few espresso beans. Or just forget the garnish, and let this elegantly foamy cocktail speak for itself. Either way, drink it before the foam disappears.

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