Excuse My French

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Ingredients

Barware

Coupe glass
Measuring jigger
Bar spoon
Shaker
Strainer
Excuse My French image

Serve in

Coupe glass

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.

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Cognac
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Freshly squeezed lemon juice
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Giffard Sugar Cane Syrup
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Lejay Creme de Framboise
1 spoon Saline solution 10:1 (5g sea salt to 50ml water)

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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