Golden velvet

Bartender: Andris Vapalis
Bar: Locale, Riga, Latvia

Serve in a

Garnish:

Apple balls and lemon zest

How to make:

Build in a chilled highball glass over cubed ice.
Add limoncello, Midori and apple syrup, then stir gently to combine.
Top with ginger ale and lightly lift to maintain effervescence.
Express a lemon zest over the surface and place it on the side of the glass.
Garnish with green apple spheres and serve well chilled.

1 1/3 fl oz	Pallini Limoncello liqueur
1/3 fl oz	Midori
1/3 fl oz	Home made apple syrup
2 1/3 fl oz	Fever-Tree Premium Ginger Ale

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