30 ml Voerman Vieux
15 ml Sars Honey
20 ml fresh lemon juice
10 ml Quaglia Ciliega liqueur
½ a pipette Mt. Fuji bitters
Top off with cava (50 ml)

Glass: champagne flûte
Garnish: popping’ candy on the glass, lemon zest


Build all ingredients in the decorated champagne flûte, top with cava. Garnish with a lemon zest on the rum of the glass.