Fill a cocktail shaker with the ice. Add 1.5 oz Absolut Raspberry Vodka, 0.5 oz Mouse Kingdom Blue (or blue curaçao), 0.5 oz bubblegum syrup, 1.5 oz fresh apple juice and 0.5 oz fresh lime juice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain

Double-strain the mixture into a chilled coupe or martini glass (or a rocks glass over fresh ice if preferred) to remove ice shards and any pulp.

White Chocolate Cream Foam (topping)

Make the foam

Combine 1 tbs white chocolate syrup (or melted white chocolate), 1 oz heavy cream, 1 egg white (or 1 oz aquafaba), 1 tsp powdered sugar, 0.25 tsp vanilla extract and a pinch of salt in a clean metal or glass bowl. Using an electric hand mixer or a cocktail shaker with a dry shake technique, whisk vigorously until the mixture becomes glossy and forms soft peaks (about 45–60 seconds with a mixer; if using dry shake in a shaker, first shake without ice for 20–30 seconds, then add a little ice and shake again briefly to chill).

Skim and top

Using a spoon, gently spoon or pour the white chocolate cream foam on top of the strained cocktail to form a smooth, even layer approximately 1/2 inch thick.

Garnish & Finish

Garnish the foam with a lime wheel on the rim and place a thin apple slice on the foam or rim. Lightly scatter 1 tsp pink sanding sugar or small bubblegum candy bits over the foam for a playful finish. Optionally, zest a little lime over the top for aroma.

Serve immediately with a small spoon or straw so the drinker can mix the foam into the cocktail as desired.