Made in collaboration with Fucina del Bere
1½ oz Futura12
1 oz Garda lemon juice
½ oz Nettle syrup
Cool the Collins glass with ice. Pour Futura12, Garda lemon juice and nettle syrup into a shaker. Add ice e shake. Pour the mixed blend on new ice into the glass previously cooled and finish topping with gazzosa. Garnish with caramelised nettle.