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 |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Join the Discussion
... comment(s) for Repose' 1912
You must log in to your account to make a comment.