Name: Repose' 1912
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Cognac (brandy); 7.5 ml Sugar syrup (2:1); 5 ml Balsamic vinegar; 2 drop Chocolate bitters; 2 drop Grapefruit bitters; Top up with Brut sparkling wine

Repose' 1912
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₃ oz	Rémy Martin V.S.O.P. cognac
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₆ oz	Balsamic vinegar of Modena
2 drop	Chocolate bitters
2 drop	Bob's Grapefruit Bitters
Top up with	Brut champagne/sparkling wine

Read about cocktail measures and measuring

Garnish: Grapefruit zest twist

How to make:

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

Allergens:

Recipe contains the following allergens:

Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites

Review:

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

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History:

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

Nutrition:

One serving of Repose' 1912 contains 121 calories

Alcohol content:

0.9 standard drinks
23.98% alc./vol. (23.98° proof)
12.6 grams of pure alcohol

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.

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Robert Holen

26th October 2024 at 16:10

I had to cheat a little and substitute the bitters with Angostura cocoa and orange. Turned out surprisingly good.

Avery Garnett

13th October 2024 at 15:08

Tried it for the weirdness, stayed for the deliciousness.

William Smith

26th July 2024 at 01:31

I had leftover sparkling wine and so set out to make this. Opened the pantry and no balsamic vinegar! Undaunted, I used Chinkiang black vinegar, which has a similar flavor profile. Gave it more of an earthy note, but still interesting.