Excuse My French

Excuse My French image

Serve in

a Coupe glass...
1⅓ fl oz Cognac
fl oz Freshly squeezed lemon juice
fl oz Sugar syrup (2 sugar to 1 water)
½ fl oz Lejay Creme de Framboise
1 spoon Saline solution (4g salt :100ml 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.

Buy ingredients

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Cognac
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

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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