Velvet Riveria Recipe

Prepare mango purée (if using fresh mango)

Peel and dice about 1/2 cup of ripe mango flesh (roughly 1 small mango). Place the mango pieces in a blender or food processor and blend until smooth. Strain through a fine mesh if you prefer a silkier texture. Measure out 1 ounce for the recipe and reserve the rest for another use.

Chill glass

Place a coupe or martini glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it.

Shake cocktail

In a cocktail shaker, add 2 oz vodka, 0.75 oz St-Germain, 1 oz melon soju, 1 oz mango purée, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup. Add a generous handful of ice (about 4–6 cubes). Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the mango purée.

Strain and serve

Discard the ice water from the chilled glass if used. Double-strain the shaken cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any mango pulp.

Optional top and garnish

If you prefer a lighter, fizzy finish, gently top the cocktail with 1 oz club soda. Garnish the rim or surface with a thin lemon wheel and a small mango slice. Optionally add a fresh mint sprig tucked beside the mango for aroma.

Serve

Serve immediately while chilled. Sip and enjoy the floral elderflower notes, bright mango and melon, and the clean vodka backbone balanced by lemon.