Garnish:
Grapefruit zest twist
How to make:
STIR first five ingredients with ice and strain into chilled glass. Top with champagne.
1 1/3 fl oz | Cognac (brandy) |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/6 fl oz | Balsamic vinegar of Modena |
2 drop | Bob's Chocolate bitters |
2 drop | Bob's Grapefruit Bitters |
Top up with | Brut champagne or sparkling wine |
Read about cocktail measures and measuring.
Review:
Cognac with sharp balsamic notes and hints of chocolate, enlivened with champagne.
History:
Adapted from a recipe created in 2015 by Simone Ditadi at Hilton Birmingham Metropole, Birmingham, England.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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