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.

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