PASSEGGIATA IN MONTAGNA
Made in collaboration with Fucina Del Bere
1½ oz Storica Nera
1 oz Garda lemon juice
½ oz Mugo pine syrup
Cool the serving glass with ice. Pour Storica Nera, Garda lemon juice and mugo pine syrup into the chilled glass. Add ice and stir with the bar spoon. Finish the preparation topping with lichen seltz and garnish with a caramelised lichen.