Fill the shaker with ice cubes and add the Raspberry Confit, blue Curaçao, citric acid, lavender liqueur and sugar syrup.
Shake vigorously for a few seconds, then pour into a decorative glass without ice cubes.
To finish, use the soda siphon to squirt the foam over half of the glass, like bubble bath.
Decorate with a bamboo straw, a sprig of lavender, a Swiss flag and a little rubber duckie.
Lausanne Cocktail Club