Drinks

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. …

Serving: 6, preparation: 15′, cooking time: 5′ – 0.75 litres of red wine (burgundy, burgundy or pinot noir)
 – 2 c. tablespoon of cinnamon cold syrup – 2 c. tablespo on of ginger cold syrup – 2 stars of badiane (star anise) – 1 lemon zest
 – 1 orange zest – 2 cloves – 1 pinch of grated nutmeg Prepar …

Portion: 1 glass of champagne, preparation: 1′ 1 c. tablespoon of ginger cold syrup 10 cl champagne Preparation: In a champagne glass, add and mix the cold ginger syrup, enjoy! …

Replace sugar with a teaspoon of cold syrup of your choice such as ginger and cinnamon