Velvet Sun

Serve in a

Garnish:

Basil leaf and Taggiasca olive on a cocktail pick.

How to make:

Short, energetic shake followed by a gentle soda top.
Shake Pallini Limoncello, fresh lemon juice, saline solution, basil leaves and extra virgin olive oil with large ice cubes for 6–8 seconds to create a delicate micro-emulsion. Fine strain into a chilled highball glass filled with fresh ice and slowly top with cold, fine aegean tonic to preserve texture and aromatic layering. Avoid excessive stirring.