One of the lovely treats at Remy is the complimentary Colette cocktail prepared table side in the early stages of the dinner service. We are excited to share the steps to make this cocktail recipe at home. For the most part, the ingredients are not difficult to find at your local liquor store. Let’s get started with the first step in making the Colette; gather the ingredients.
Grey Goose VX
The first ingredient you will need is Grey Goose VX. In keeping theme with Remy, the vodka is product of France. The uniqueness of the VX is the vodka is infused with 5% cognac made with Ugni Blanc grapes from the Grande Champagne region.
The next ingredient brings in an orange blast. The recipe shared by Disney years ago lists Grand Marnier Paris Edition. The Paris Edition simply means a limited release Paris Bottle; the Grand Marnier within is the same as the bottle you find in stores today. Now, that doesn’t mean I haven’t been keeping an eye out for a bottle to refill like one restaurant did until they broke the bottle…
Anyway, Grand Marnier, regular bottle, limited edition bottle, it doesn’t matter, is an orange liquor. This is the same cognac-based spirit used for the Grand Marnier soufflé in the main dining room.
Taittinger La Francaise Brut NV
The main ingredient, Taittinger La Francaise Brut NV, is the unofficial, official champagne of the Disney Cruise Line Blog and it has nothing to do with the fact this is the Champagne used to christen the cruise ships, it simply comes down to the fact we prefer this over others, including those that cost much more. As for the Colette, we’ve tried other Champagnes, most recently, Nicolas Feuillatte Blue Label – it tasted great, but it does change the overall flavor profile of the cocktail.
This next ingredient, Cassis Pearls, is the toughest one to source as it was not available locally. We ended up ordering a jar on Amazon, but it is currently unavailable. However, based on our order history, it appears they were sold via amazon through a third party seller which is offering the jars of Cassis Pearls on their website. The pearls are similar to boba balls, just much smaller. In the case of the Cassis Pearls, they bring a black currant flavor similar to crème de cassis.
The final ingredient, dried pineapple is critical for the overall enjoyment of the Colette cocktail. You just need a few small chunks to bring the Colette to life. We were able to find this at our Publix.
Riedel VITAS Martini Glasses
In effort to recreate the Colette at home just like at Remy, you will need the correct glass. Ok, you don’t need this at all, but we liked the glasses so much, we inquired during dinner one evening to which Benoit, our maître d’, returned from the kitchen with the pamphlet from the box indicating that it was the Riedel VITIS Martini Glass. He went on to tell us of the story about the shape of the glasses which loosely resembles a familiar champagne coupe as well as the side note of it being incorrectly attributed to being modeled after one of Marie Antoinette’s assets.
Now, with all the ingredients sourced and prepped, you are ready to build the Colette cocktail. Check out the video below to watch how I make Disney Cruise Line’s Colette cocktail from Remy.
Disney Cruise Line’s The Colette from Remy
- 1/2 oz. Grey Goose VX
- 1/2 oz. Grand Marnier
- 4 oz. Taittinger La Française Champagne
- 3 Cassis Pearls
- 2 Dried Pineapple Cubes
Building the Colette Cocktail
The Colette is very simple to build in the glass, but it is important to go in order and don’t skip step 5.
- Carefully place a few Cassis Pearls into the bottom of the glass.
- Add 1/2 oz. Grand Mariner
- Add 1/2 oz. Grey Goose VX
- Fill remainder of glass with 4 oz. Taittinger Brut Champagne
- Drop in a few pieces of dried pineapple
- Serve & Enjoy!
Well, what do you think? Did you enjoy this recipe, would you like to see more articles like this one? Let us know in the comments below.
Oh my goodness. Yes please to more drink recipes. I tried very hard to find Galaxy in a Glass from Star Wars day at Sea to serve at our house on May 4. Keep the boozy recipes coming.