Velvet Coast
Serve in a
Coupe glassGarnish:
Cucumber ribbon and lemon zest twist or lavander sprig and lemon zest twist
How to make:
Muddle cucumber cubes, add all ingredients.
Add ice and shake. Double strain into a frosted coupe.
Express oils from lemon zest over the top. Garnish and serve.
| 2 fl oz | Pallini Limoncello liqueur |
| 2/3 fl oz | Roku Japanese Gin |
| 1/2 fl oz | Lavender sugar syrup |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 6 cube | Cucumber (fresh) |
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