|1 1⁄3 fl oz||Cognac|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1⁄6 fl oz||Balsamic vinegar of Modena|
|2 drop||Bob's Chocolate Bitters|
|2 drop||Bittermens Hopped Grapefruit Bitters|
|Top up with||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Cognac with sharp balsamic notes and hints of chocolate, enlivened with champagne.
Adapted from a recipe created in 2015 by Simone Ditadi at Hilton Birmingham Metropole, Birmingham, England.