Repose' 1912

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Coupe glass
• Ice: Ice
• Garnish: Grapefruit zest twist
• ABV: 17%

Ingredients

• Rémy Martin 1738 Cognac — 1⅓ oz (40 ml)
• Sugar syrup — ¼ oz (7.5 ml)
• Balsamic vinegar of Modena — ¼ oz (5 ml)
• Bob's Chocolate bitters — 2 drop
• Bob's Grapefruit Bitters — 2 drop
• Brut Champagne — Top up with

How to make it

1. STIR first five ingredients with ice.
2. Strain into chilled glass.
3. Top with champagne.

An exquisite cocktail with cognac and champagne.

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