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 VSOP |
| 2⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Giffard 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.
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.
