Garnish:
Lemon zest encircling the inside rim of glass with crusted sugar coated rim.
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 1/3 fl oz | Cognac VSOP |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Giffard Creme de Framboise |
| 1 spoon | Saline solution 4:1 (20g sea salt to 80g water) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Raspberry flavours characterise this Martell VSOP Medallion cognac sour served crusta-style.
History:
Created in 2015 by Daniele Francini at Salvatore's Bar at Playboy Club, London, England.
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