The Billionare Recipe

Lavender infusion (optional)

If you don't have lavender-infused Don Julio, make a quick infusion: combine 1 cup Don Julio Blanco with 1 teaspoon dried culinary lavender in an airtight jar. Let steep 1–4 hours at room temperature, tasting every 30 minutes until desired floral note is present. Strain through a fine mesh and refrigerate. Use 0.5 oz per cocktail.

Combine 2 parts honey and 1 part hot water (for example 4 oz honey + 2 oz water) and stir until fully dissolved. Cool before using. Measure 0.5 oz per cocktail.

Fill a cocktail shaker with cubed ice until roughly 2/3 full.

Add the following to the shaker: 1.5 oz tequila reposado, 0.5 oz lavender-infused Don Julio blanco, 0.5 oz Grand Marnier, 0.5 oz Aperol, 0.25 oz dry vermouth, 0.75 oz fresh lime juice, and 0.5 oz honey syrup.

Dry shake (no ice) vigorously for 8–10 seconds to help integrate any viscous syrup and aromatics (optional step if you prefer extra texture).

Add ice (if you performed a dry shake) and shake hard for 10–12 seconds until the shaker is well chilled and slightly frosted.

Double strain the cocktail into a rocks glass over a single large ice cube. Double strain (fine mesh + shaker strainer) to remove any small ice shards or lavender bits.

Place one blue razzberry sphere into the glass so it rests against the large ice cube. The sphere should add visual color and a subtle burst if it dissolves or is punctured.

Garnish with a lime wheel on the rim and a fresh lavender sprig laid across the top of the glass. Express the lime peel over the drink before placing the wheel to release oils.

Serve immediately with a small cocktail pick (optional) so the guest can pop the sphere if desired.