Repose' 1912

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Repose' 1912 image

Serve in

a Coupe glass...
1⅓ fl oz Cognac
¼ fl oz Sugar syrup (2 sugar to 1 water)
fl oz Balsamic vinegar of Modena
2 drop Bob's Chocolate Bitters
2 drop Bittermens Hopped Grapefruit Bitters
Top up with Brut Champagne
  • Display recipe in:

How to make:

STIR first 5 ingredients with ice and strain into chilled glass. Top with champagne.

Garnish:

Grapefruit zest twist

Comment:

Cognac with sharp balsamic notes and hints of chocolate, enlivened with champagne.

About:

Adapted from a recipe created in 2015 by Simone Ditadi at Hilton Birmingham Metropole, Birmingham, England.

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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