|1 1⁄3 fl oz||Cognac|
|2⁄3 fl oz||Freshly squeezed lemon juice|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Lejay Creme de Framboise|
|1 spoon||Saline solution 10:1 (5g sea salt to 50ml water)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue 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.