Name: Repose' 1912
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 40 ml Cognac (brandy); 7.5 ml Sugar syrup 'rich' 2 sugar to 1 water; 5 ml Balsamic vinegar of Modena; 2 Chocolate bitters; 2 Grapefruit bitters; Champagne Brut

Serve in a

Coupe glass

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	Rémy Martin 1738 Cognac
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
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Rémy Martin 1738 Cognac, 70cl

£ 53.25 £ 3.04 per cocktail, makes 17.5 Bob's Chocolate bitters, 10cl

£ 13.45 £ 0.03 per cocktail, makes 500 Bob's Grapefruit Bitters, 10cl

£ 13.45 £ 0.03 per cocktail, makes 500

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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.

Nutrition:

One serving of Repose' 1912 contains 120 calories.

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.