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.
