
Ti-punch Sunny Day
By Pierre Lefuma, former bartender of Saint Alexis and bartender at the Lycée Hotelier de Plateau Caillou, Réunion. Portion: 1 glass of champagne, preparation: 3′ 3 cl amber rum 2 cl lemon juice 2 cl orange juice 2 cl cinnamon cold syrup Ideally, mix with shaker, pour and serve fresh in a champagne flute. …