Serve in aCoupe glass
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.
Cognac with sharp balsamic notes and hints of chocolate, enlivened with champagne.
Adapted from a recipe created in 2015 by Simone Ditadi at Hilton Birmingham Metropole, Birmingham, England.