As Hispanic Heritage draws to a close, Rémy Martin  keeps the celebrations going by paying homage to Latino culture with the timeless tradition of Sobremesa, a post-dining ritual that embraces the appreciation of people and time.

Teaming up with TV Chef Alejandra Ramos and Mixologist Alex Valencia, Rémy Martin has crafted a selection of innovative and savory Latino-inspired cuisine and modern cognac-based cocktail pairings that honor the ritual of Sobremesa. Packed with intense flavor and spices, the The Tercet Tropical, The Uptown, and The Rémy Coquito and Tostones with Passion Fruit Ceviche and Polvorones are the perfect addition to any Sobremesa as you spark genuine conversation around the table, celebrating Latino heritage with loved ones.

The Uptown (above)
Balancing citrus, and rich stone fruit notes in Rémy Martin 1738 Accord Royal, The Uptown is a tropical variation of the classic Sidecar cocktail, offering a bright presence that is sure to the complement the lively conversations shared post-dinner.

The Uptown

• 1.5 oz Rémy Martin 1738 Accord Royal
• 2 oz Rémy Martin 1738 Accord Royal
• 0.75 oz Cointreau
• 0.75 oz fresh lemon juice
• Splash of Passionfruit Puree
• Garnish: manicured lemon twist

Directions:

• Glassware: 7oz coupe is ideal
• Tools: Shaker tins, strainer, fine or mesh strainer, jigger, and channel knife
• Add all ingredients to shaker tin, fill with ice, shake, double strain up into coupe glass.
• Express lemon twist and garnish.
• Garnish: channel knife is best for this type of peel

Start Your Pre-Sobremesa Meal with Tercet Tropical & Tostones with Passion Fruit Ceviche
With a fresh and fruity taste, consisting of layers of stone fruit and citrus that harmonize with the subtle baking spices flavors in TERCET, The Tercet Tropical is the perfect cocktail to start your meal. Pair it with a light and refreshing appetizer such as Tostones with Passion Fruit Ceviche for the ultimate flavor profile.

The Tercet Tropical

• 1.5 oz Rémy Martin Tercet
• 0.5 oz syrup of apricot vanilla jam
• 0.25 oz verjus or lime juice
• 2 oz of pineapple juice

Directions:

• Pour all ingredients in shaker with ice, shake hard double strain and pour in a glass with 1 ice cube.

Tostones with Passion Fruit Ceviche
Ingredients:

For the Ceviche:

• 2 pounds fresh firm white fish such as halibut, mahi mahi OR bay scallops, skin and bones removed and cut into ½ inch cubes
• 2 jalapenos or fresno chilies, thinly sliced (if available, use red and green for color in dish)
• 1 small red onion, diced

For the marinade:

• ½ cup passion fruit pulp (use frozen passion fruit like goya or Pitaya brand-thaw and whisk together until uniform before measuring)
• ½ cup fresh lime juice
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/3 cup full-fat coconut milk

To serve:

• 3 fresh whole passion fruit
• ½ bunch cilantro, finely chopped

Tostones:

• Vegetable oil
  4 large green plantains
  Maldon salt

Directions:
For the Ceviche:

• Prep the fish and place in a large non-reactive bowl or container. Add the jalapeños and onion
• In a separate container or measuring cup, whisk together the passion fruit pulp, lime juice, sugar, salt, and coconut milk. Pour over the fish and toss to coat. Cover and refrigerate 30 minutes and up to 3 hours
• To serve family style, arrange the ceviche in a shallow serving platter with rim. Pour the liquid over the fish. Garnish with cilantro and drizzles of the fresh passion fruit pulp with seeds. Serve alongside freshly fried tostones.

Tostones:

• Heat 3 inches of oil to 325 degrees F in a medium-sized heavy-bottom.
• Peel the plantains and cut on the bias into 2” thick pieces. Fry in batches about 2 minutes, until crisp and pale yellow.
• Remove from oil with a slotted spoon and drain on paper towels. Repeat with remaining plantains, adding more oil as needed.
• Move oil off the heat (do not discard).
• Using a tostonera (plantain press) or a glass dipped in water, smash each par-fried plantain slice until flat.
• Bring oil back up to 325 degrees F.
• Return the smashed plantains to the oil for 1–2 minutes or until golden and crisp. Drain on paper towels, season generously.

End the Night Around the Table with The Rémy Coquito and Polvorones 

As a staple of the holiday season, The Rémy Coquito is a lively rendition of the classic Latin American after-dinner drink. Blending soft notes of the toffee in Rémy Martin 1738 and the creamy texture from the coconut cream and condensed milk, The Rémy Coquito is the perfect drink for a post-dinner gathering, pairing well with a stacked plate of Polvorones aka Puerto Rican almond shortbread cookies.

The Rémy Coquito

• 1.5 oz Rémy Martin 1738 Accord Royal
• 0.75 oz Evaporated Milk
• 0.75 oz Coconut Cream
• 0.5 oz Sweetened Condensed Milk
• 0.5 teaspoon Vanilla Extract
• Garnish: Grated Cinnamon and Nutmeg

Directions:

• Add all ingredients into a blender and blend until smooth.
• Grate a dust of Cinnamon and Nutmeg on top.

Polvorones
Ingredients:

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 2 cups flour
• 1 cup coarsely ground almonds
• 1/2 cup powdered sugar, for dusting cookies

Directions:

• Preheat oven to 325 degrees F. Line a baking sheet with parchment paper
• In the base of the mixer, beat together the butter and sugar until light and fluffy – about 3 minutes.
• Add the extracts and salt, and beat for another 30 seconds.
• Lower the mixer to the lowest setting, and slowly add the flour letting it mix until it is all completely worked in.
• Add the almonds and let mix until completely incorporated.
• Use a cookie scoop or your hands to form round balls out of the dough, each about 1 tablespoon in size.
• Arrange on the cookie sheet 1 inch apart. Once you have filled the cookie sheet, place it in the refrigerator to chill for 15 to 30 minutes.
• Once chilled, place in the oven and bake for about 20 minutes, or until the cookies are completely baked, golden brown on the bottom, but still pale on top. Let them cool on the pan for 5 minutes, then transfer to a rack to completely cool.
• Toss the cooled cookies in the powdered sugar and serve or store with extra powdered sugar in an air-tight container. Will keep well for about 5 days. Dough can also be frozen and baked later.