Serve in a

Garnish:

Bergamot Air

How to make:

Prepare a shaker and add Beesou, Cadelò and fresh lime juice. Shake well, then strain into a highball glass over a long ice cube. Garnish with grapefruit salt and top with grapefruit soda.
In a separate mixing glass, combine Italicus and water with 1 teaspoon of soy and sunflower lecithin. Blend with a hand blender until fully combined, then use the blender again at the surface to create a light bergamot air.
Gently place the bergamot air on top of the drink and the cocktail is ready to enjoy.