Excuse My French

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Serve in

a Coupe glass...
1⅓ fl oz Cognac
⅔ fl oz Freshly squeezed lemon juice
⅓ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
½ fl oz Lejay Creme de Framboise (raspberry) Liqueur
1 spoon Saline solution 10:1 (5g sea salt to 50ml water)
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and strain into chilled glass.

Garnish:

Lemon zest encircling the inside rim of glass with crusted sugar coated rim.

Comment:

Raspberry flavours characterise this Martell VSOP Medallion cognac sour served crusta-style.

About:

Created in 2015 by Daniele Francini at Salvatore's Bar at Playboy Club, London, England.

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Sugar syrup (2:1)
£14.95
Makes this drink 46.67 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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