Add Don Julio Blanco, reposado tequila, Grand Marnier, Aperol, dry vermouth, fresh lime juice, lavender bitters, and honey syrup into a cocktail shaker. Fill the shaker about two-thirds with ice.

Shake

Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled, which both dilutes and integrates the ingredients.

Prepare glass

If serving up: chill a coupe or Nick & Nora glass by filling with ice water while shaking. If serving on the rocks: fill a rocks glass with fresh large ice. Discard ice water from the chilled glass before straining.

Strain

Double-strain the cocktail into the chilled coupe or over fresh large ice in a rocks glass using a Hawthorne and fine mesh strainer to remove small ice shards and any lavender bitters sediment.

Add blue raspberry sphere

Carefully place the blue raspberry sphere in the center of the drink. If using a delicate molecular sphere, add it last to avoid breaking it during pouring.

Garnish & Serve

Gently slap the lavender sprig between your palms to release aromatic oils and rest it on the rim or across the top of the glass. Add a lime wheel or twist to the rim or float it beside the blue raspberry sphere.

Optional: apply a tiny piece of edible gold leaf to the top of the blue raspberry sphere or the surface of the cocktail for a luxurious 'billionaire' presentation. Serve immediately.

Honey Syrup (if you don't have prepared)

Make honey syrup by combining equal parts honey and very hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully dissolved, cool, and store refrigerated. Use 0.5 oz in this recipe.