This drink can also be turned into a GOLD FIZZ, served in a highball and topped up tonic water.
To make the Turmeric-Bergamot syrup: Take 5 g of fresh turmeric, finely grate it and mix it with 100g of caster sugar, 100g of still water, then bring it to a 2 minute gentle boil. Switch off the heat, let it cool down, then fine strain the syrup. Stir in 1 drop of Organic Bergamot essential oil. Bottle it and store it in the fridge.
Mixology: Katalin Bene, (BarWoman of the year 2019).