Excuse My French

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Servir en

Coupe...
1⅓ fl oz Coñac
fl oz Jugo de limón recién exprimido
fl oz Jarabe de azúcar (2 azúcar a 1 de agua)
½ fl oz Lejay Creme de Framboise
1 cuchara Solución salina (4g de sal: 100ml de agua)
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Cómo se hace:

SHAKE all ingredients with ice and strain into chilled glass.

Garnitura:

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

Historia:

Raspberry flavours characterise this Martell VSOP Medallion cognac sour served crusta-style.

Acerca de:

Created in 2015 by Daniele Francini at Salvatore's Bar at Playboy Club, London, England.

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Cognac
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Sugar syrup (2:1)

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