Excuse My French

Difford's Guide
User Rating (1 rating)

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 1/3 fl oz Cognac
2/3 fl oz Lemon juice (freshly squeezed)
1/3 fl oz Sugar syrup (rich) 2 sugar to 1 water
1/2 fl oz Giffard Creme de Framboise
1 spoon Saline solution 4:1 (20g sea salt to 80g water)
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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.

Nutrition:

There are approximately 178 calories in one serving of Excuse My French.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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