|1 1/3 fl oz||Cognac|
|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.
Raspberry flavours characterise this Martell VSOP Medallion cognac sour served crusta-style.
Created in 2015 by Daniele Francini at Salvatore's Bar at Playboy Club, London, England.