Ingredients
- 4 Sugar cubes
- 1 oz Club soda
- 2 oz Flor de Caña 7-Year-Old Grand Reserve Rum
- 1 oz Camus VSOP Cognac
- .25 oz Marie Brizard Peach Liqueur
- 1 oz Lemon juice
- .5 oz Cinnamon Bark Syrup*
- 2 oz Crémant d’Alsace wine
Garnish: Cinnamon stick
Glass: Coupe or punch
Preparation
In a mixing glass, muddle the sugar cubes in the club soda until dissolved. Stir in the remaining ingredients, except for the wine, one at a time. Fill with ice and continue stirring until chilled. Strain into a coupe or punch glass and top with the wine. Garnish with a cinnamon stick.
*Cinnamon Bark Syrup:
INGREDIENTS:
- 3 Cinnamon sticks
- 1 cup Water
- 1 cup Sugar
PREPARATION:
Boil all the ingredients in a small saucepan for 15 minutes. Strain, and refrigerate until needed.
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