Excuse My French

Difford's Guide

Ingredients

Barware

Coupe glass
Measuring jigger
Bar spoon
Shaker
Strainer
Excuse My French image

Serve in a

Coupe glass

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 13 fl oz Cognac VSOP
23 fl oz Freshly squeezed lemon juice
13 fl oz Giffard Sugar Cane Syrup
12 fl oz Giffard Creme de Framboise
1 spoon Saline solution 10:1 (5g sea salt to 50ml water)
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Our comment:

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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