Excuse My French

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Excuse My French image

Serve in

a Coupe glass...
1⅓ fl oz Cognac
fl oz Freshly squeezed lemon juice
fl oz Sugar syrup (2 sugar to 1 water)
½ fl oz Lejay Creme de Framboise Liqueur
1 spoon Saline solution (4g salt :100ml water)
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How to make:

SHAKE all ingredients with ice and strain into chilled glass.


Lemon zest encircling the inside rim of glass with crusted sugar coated rim.


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.

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