On the evening of June 21st, Rémy Martin kicked off the summer solstice with a celebration in honor of their newest multi-faceted creative campaign, “The Rémy Sidecar Magic Hour” at the Williamsburg Hotel rooftop in New York City.
Centered around the magic of summer, The Rémy Sidecar Magic Hour invited cocktail aficionados around the country to raise a glass to the power of the Magic Hour, touching on that sweet spot just as the sun is setting, the energy elevates, and all the right elements are aligned to create that magical feeling.
Rémy Martin teamed up with special guests including iconic Fashion Designer, LaQuan Smith, Award-Winning Chef Kwame Onwuachi, and DJ Quiana Parks to further celebrate the Magic Hour and highlight their joint passion for excellence in their respective crafts, similar to the passion of Rémy Martin. Together, these special guests honored the best of summer and toasted to the Magic Hour.
To further amplify the Magic Hour, DJ Quiana Parks curated a unique Magic Hour themed playlist for party-goers to enjoy while looking out onto the sunset views of the Manhattan skyline.
To signify the official start of the Magic Hour, Quiana Parks’ DJ booth lit up, inviting guests to take in the Magic Hour scenery. Quiana and Chef Kwame later joined together for an exciting toast that exhilarated the crowd and encouraged guests to celebrate the Magic Hour, all with a Rémy Sidecar in hand.
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As guests sipped on their Rémy Sidecar cocktails, they were also treated to Magic Hour-inspired menu items, and finished the evening with a special Rémy Martin 1738 cake and Cointreau ice cream from a special branded Rémy Martin ice cream cart. Guests were also given the opportunity to pose with unique photo experiences, including a Rémy Martin Sidecar and Sidecar-inspired photo wall to capture their own Magic Hour moment!
For those who want to toast to this celebratory moment, see below for the iconic Rémy Sidecar recipe:
- 2 oz Rémy Martin 1738 Accord Royal
- ¾ oz Cointreau
- ¾ oz lemon juice
- Pour 2 oz of Rémy Martin 1738 Accord Royal, ¾ oz of Cointreau and ¾ oz of lemon juice into a shaker filled with ice.
- Shake, strain and pour into a coupette glass.
- Finish with lemon peel for freshness.