with the Rémy Martin 1738 Accord Royal
with the Rémy Martin 1738 Accord Royal
What happens when Rémy Martin—a prestigious House of Cognac Fine Champagne—teams up with seven talented Malaysians, five renowned cocktail bars, and two celebrated culinary partners? One word: Excellence. Expect no less from the launch of the new Rémy Martin 1738 Accord Royal.

To celebrate this extraordinary cognac, Rémy Martin rallied five bartenders from the best bars in Malaysia (as recognised by Asia's 50 Best Bars) and two celebrated culinary partners to craft their own interpretations of the Rémy Martin 1738 Accord Royal. The resulting cocktails and gastronomic delights will be showcased on their respective menus under the theme of #TEAMUPFOREXCELLENCE—which celebrates passion, authenticity, and ambition.

Scroll on to discover the Rémy Martin 1738 Accord Royal and how it is reimagined by local bartenders and culinary partners.
For close to 300 years, the house of Rémy Martin has pursued one ambition: To reveal the best of nature, the talent of craftsmen, and its Cognac heritage. The Rémy Martin 1738 Accord Royal embodies this with its precious eaux-de-vie sourced exclusively from the vineyards of Cognac, Grande Champagne and Petite Champagne.

The resulting cognac is so extraordinary that it was named after the royal approval granted to Rémy Martin by the King Louis XV of France in 1738. Matured in casks made from oak found in the forests of Limousin, it carries a distinctive oaky flavour with exceptional smoothness and subtle notes that celebrate the sheer indulgence of excellent moments.
THE EXCELLENCE OF The Rémy Martin 1738 Accord Royal
Exceptionally round with a creamy aftertaste and concentrated nutty aromas imparted by a careful blend of eaux-de-vie aged in toasted French oak casks
Mellow butterscotch and baked spices with hints of dark chocolate
Generous notes of plum and fig jam rounded out with intense oaky notes of toffee and toasted bread
A long, light, and sour drink
Royal Tom Collins
A fresh, crisp, and well-balanced classic
Rémy Sidecar
Discover two easy recipes below:
Enjoy the Rémy Martin 1738 Accord Royal neat, on ice, or in a cocktail.
45ml Rémy Martin 1738 Accord Royal
20ml lemon juice
20ml simple syrup
Club soda of your choice
Lemon wheel
Brandied cherry

1. Combine ingredients in a cocktail shaker filled with ice.
2. Shake and strain over ice into a highball glass.
3. Top with club soda.
4. Garnish with a lemon wheel and brandied cherry for a tasty showstopper.
30ml Rémy Martin 1738 Accord Royal
20ml Cointreau
10ml lemon juice
Orange or lemon peel (garnish)

1. Pour ingredients into a shaker filled with ice.
2. Strain and pour into a coupette glass.
3. Garnish with an orange peel for rich flavour or lemon peel for freshness.
Head Bartender & Co-founder
of Three X Co
DaviD Hans

CK's cocktail has a fruity and aromatic flavour profile featuring pomegranate shrub, creole bitters, and eucalyptus extract. The fruitiness of Rémy Martin 1738 Accord Royal informs the foundation of this cocktail, supporting all the other elements for a well-balanced flavour that starts off slightly acidic from the pomegranate shrub before finishing off with the cooling floral note of the eucalyptus.
CK is no stranger to the bar scene in KL, having spent two decades working his way up as a bartender before venturing out on his own in 2016—first with pop-ups and then opening Coley Cocktail Bar in April of the same year. The bar quickly became a crowd-favourite, earning awards such as Best Hospitality Team and Best Cocktail Bar within a year. More recently, it earned the 100th spot on Asia's 50 Best Bars 2022.
Head Bartender & Co-founder
of Coley
CK Kho
These Rémy Martin 1738 Accord Royal cocktails will be available at the respective bars for a limited time only.
Assistant Bar Manager
of Bar Trigona
Julian Benjamin Brigget
Anand Pirinyuang
General Manager
of Junglebird
What started out as a stint to help a family friend's bar became Anand's calling. Now, the General Manager of Junglebird weaves unique flavours that craft a story with every sip. Under his watch, Junglebird has become a Top 10 Honouree in the Best International Cocktail Bar (Asia Pacific) category for Tales of the Cocktail Spirited Awards 2022 and an Asia's 50 Best Bars entry for five consecutive years from 2018 to 2022.

Punching An Accord
Anand's creation is a boozy, spirit-forward cocktail which pairs the Rémy Martin 1738 Accord Royal with housemade orange and lemon sherbet, Pedro Ximenez sherry, and red wine reduction. It is his take on an old-school cognac punch, evoking nostalgia while exploring new flavours.

Le Royal Whisper
David's concoction combines the cognac with Mount Gay Black Barrel Rum, glutinous rice tea, mango, passionfruit and honey. At first sip, the natural fruity vanilla sweetness of the Rémy Martin 1738 Accord Royal leaves a lingering smoothness, followed by a black tea after-taste from the glutinous rice. It is a perfect balance of tropical and fruity flavours that complement the cognac's unique flavour profile.
Armed with more than 10 years of experience in the industry, David has picked up countless awards through the years, including being Asia's first world champion at the prestigious Giffard West Cup 2017 in France. He established Three X Co (ranked no. 70 in Asia's 50 Best Bars 2022) in December 2017, where he is known for pushing the limits with original cocktail creations and unexpected flavours that embody excellence.

Biggie Smalls
Fusing the 1738 Accord Royal with French vermouth, Italian cherry, orange herbal amer, and carciofo amaro, Shen created a complex and fruity cocktail presenting a sweet start and a dry finish with hints of orange and botanical notes. A classic Brooklyn cocktail, it showcases the delicious complexity of the Rémy Martin 1738 Accord Royal that will give you a better appreciation of cognac cocktails.
As a former copywriter and clothing brand owner turned proud founder of Penang's most talked-about speakeasy bar, Shen has had an illustrious journey to become one of the most inventive bartenders in the scene. The speakeasy bar was born in 2016 and sits at the 97th spot on Asia's 50 Best Bars 2022 list today—making it the first Penang bar to be featured on the list. It has also won other awards like Champion for the Giffard West Cup 2022 Asia, whilst Shen himself has picked up Bartender of the Year (Penang) 2019 at The Bar Awards.
Head Bartender & Co-founder
of Backdoor Bodega
Koh Yung Shen

Grapa da vine
Julian's cocktail is a testament to his inventiveness, combining the Rémy Martin 1738 Accord Royal with sous vide pineapple, grappa, bitters, and trigona honey. The result is slightly bitter, sour, and acidic with a hint of sweetness. Reflecting the cognac's balanced fruity aromas, the honey and bitters beautifully complement this spirit-forward cocktail with a smooth finish.
Julian started his career in the industry eight years ago, honing his artistry for years before joining Four Seasons Hotel Kuala Lumpur's Bar Trigona. The bar was most recently named the Best International Hotel Bar in Asia by Tales of the Cocktail Foundation 2022, and has won The Best Bar in Malaysia for three consecutive years since 2020.
Co-owner and Head Chef
of Beta KL
Raymond Tham

Rémy Mont Blanc
Xiao's dessert features a delicate balance of flavours and textures with a unique smoothness, comprising chocolate orange cognac and chestnut vanilla cognac. Her inspiration was to fuse traditional French desserts with a modern outlook and presentation, with the Rémy Martin 1738 Accord Royal enhancing the overall flavour of the dessert and leaving a fragrant finish.
DISCOVER her dessert
Xiao made a name for herself as a pastry chef after becoming the 2017 champion of a high tea competition held in Shanghai, China. A year before that, she founded Xiao by Crustz, which specialises in petit gateau and modern French pastries. Today, the patisserie is famous for its fusion of familiar flavours with Asian twists that play with interesting textures.
Pastry Chef and Founder
of Xiao by Crustz
Xiao-ly Koh

Smoked Tongkol Fish Rillette
In line with Beta's philosophy, Chef Raymond's dish uses locally sourced tongkol fish which is made into a stock, complementing the cognac that is presented in the form of jelly. The round oakiness of the cognac elevates the creamy mascarpone, with a French butter croissant accompanying the pairing.
Chef Raymond Tham is an esteemed figure in the local fine dining scene, helming two renowned establishments—Skillet and Beta. The latter offers an exciting Malaysian culinary experience using local ingredients in unusual ways, gaining popularity among local and international gastronomes alike since opening in 2018.
Learn more about Rémy Martin 1738 Accord Royal HERE.

TEXT: natalie khoo
photos courtesy of: rémy martin
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