The Story Behind The Le Lion d'Or

For the inaugural Brandy Mixology Challenge, bartenders and mixologists submitted their most inventive recipes for the ultimate modern brandy cocktail using St-Rémy Signature. Rising to the challenge, Jacob Sunny, a manager and mixologist at Alexandria, Va.’s Bastille Brasserie and Bar, created a winning elixir that plays on the warming notes of St-Rémy Signature with a golden berry oleo-saccharum syrup, lime juice, and orange liqueur. Named Le Lion d’Or (The Golden Lion), Sunny describes his liquid invention as “a refreshing sour cocktail made vibrant with the rich and complex flavors of St-Rémy Signature.” 

To mix, shake the ingredients with clarified ice and double strain into a Nick & Nora glass. Spritz the drink with the oils from a lime peel and garnish with two frozen golden berries. The result is a perfectly balanced brandy sipper that Sunny ensures “can be enjoyed any time of the day, with a finish reminiscent of the silky, smooth texture of St-Rémy Signature.”

Ingredients

  • 1 ½ ounces St-Rémy Signature
  • ¾ ounce Golden Berries (Cape Gooseberry) Oleo Saccharum Syrup*
  • ½ ounce lime juice
  • ¼ ounce orange liqueur
  • Two frozen golden berries for garnish

Directions

  1. Crack two clarified ice cubes with a bar spoon and place them in a cocktail shaker.
  2. Pour in St-Rémy Signature, Golden Berries Oleo Saccharum Syrup, lime juice, and orange liqueur.
  3. Shake vigorously for 20 seconds to chill, mix, and dilute.
  4. Double strain over a Nick & Nora glass.
  5. Express lime zest over the cocktail and discard the lime peel.
  6. Place two frozen Golden Berries with the help of a cocktail pick.

Rate This Recipe:

(1 votes)

Yield: 1
Updated: 2022-09-26

Golden Berries Oleo Saccharum Syrup Ingredients

  • 7 ounces golden berries
  • 7 ounces sugar
  • 7 ounces water preparation

Golden Berries Oleo Saccharum Syrup Directions

  1. Dice the Golden Berries into 4 slices each.
  2. Add Golden Berries and sugar in a sous-vide bag.
  3. Toss together and vacuum seal the bag.
  4. Refrigerate the bag overnight to macerate for best results (3-4 hours work as well if in a rush).
  5. After refrigeration, open up the bag to add water.
  6. Reseal the bag and sous-vide it in 60° C for 2 hours.
  7. Once sous-vide is complete, immerse the bag in an ice water bath to stop the cooking.
  8. Refrigerate the bag overnight.
  9. Strain the mixture following day using a cheesecloth-lined strainer (it can be refrigerated for up to 1 month).
Jacob Sunny's Le Lion d’Or is a refreshing sour cocktail that plays on the warming, rich and complex flavors of St-Rémy Signature.

This recipe page is sponsored by St-Rémy Signature.