Repose' 1912

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Mixing glass
Bar spoon
Strainer

Nutrition

127 Calories

Bartender

Repose' 1912 image

Serve in

Coupe

Garnish:

Grapefruit zest twist

How to make:

STIR first five ingredients with ice and strain into chilled glass. Top with champagne.

1 13 fl oz Cognac
14 fl oz Giffard Sugar Cane Syrup
16 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.

Origin:

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

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