Le Fizzy Punch

The Fizzy Punch: A festive cocktail with bubbles and seasonal fruits.

Recipe for 12 people. The Fizzy Punch is made in two steps:

1. The Punch to prepare the day before:

   • 30cl of white rum (preferably an agricultural rum at 50% or 55% which will be more fragrant)
   • 15cl of orange juice
   • 15cl of grapefruit juice
   • 15cl of apple juice
   • 10cl of black tea
   • 5cl of cane syrup
   • 10gr of cinnamon powder
   • 50gr of fresh ginger (optional)
   • 2 oranges, 2 apples, 1 banana

   Put the rum, orange, grapefruit, and apple juices, tea, and cane syrup in a container. Add cinnamon and mix well to dilute. Peel the 2 oranges, making sure to remove all the mesocarp and endocarp (white skin) which are sources of bitterness. Slice them into cubes and add to the mixture. Do the same with the 2 apples, banana, and ginger. Cover and refrigerate for 24 hours. Also refrigerate 2 bottles of Prosecco.

2. On Christmas Day, in champagne coupes or flutes, pour 1/3 of Punch with or without fruit and top up with Prosecco. Enjoy!