Ingredients

1.5oz / 45ml Campari

1.5oz / 45ml Punt e Mes

1oz / 30ml A LA MODE Espresso

3 drops / 0.5ml Saline Solution (1:4, Salt:Water)

2oz / 60ml Tangerine Essenced Soda (or other citrus soda water)

METHOD

Add Campari, Punt e Mes and saline to a highball glass and fill with ice. Add A LA MODE then carefully top with soda. Admire the layering, then carefully mix by lifting ice with a bar spoon to combine ingredients and preserve the bubbles. Garnish with an orange wedge.