Serve in a
Coupe glassGarnish:
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 | Bittermens Hopped Grapefruit Bitters |
| Top up with | Brut Champagne |
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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.
