30mL Orange & Dandelion Syrup 30mL Aperol 90mL – 120mL Prosecco / Sparkling Water Lavender
- 30ml Vanilla Galliano
- 30ml Six Barrel Creaming Soda Syrup
- 45ml Lemon Juice
- 30ml Egg White
- Slice of lemon for garnish
Add all ingredients into a cocktail shaker. Shake well, without ice, until the contents are foamy. Add ice and shake vigorously again. Strain into a tall glass. Garnish with a slice of lemon.
Recipes thanks to Charley Noble, Wellington.