Excuse My French

Serve in a Coupe glass...
1⅓	fl oz	Cognac
⅔	fl oz	Freshly squeezed lemon juice
⅓	fl oz	Sugar syrup (2 sugar to 1 water)
½	fl oz	Lejay Creme de Framboise Liqueur
1	spoon	Saline solution 10:1 (5g sea salt to 50ml water)

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Saline solution 10:1 (5g sea salt to 50ml water) image

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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