CUBAN PANETTONE FIZZ
CUBAN PANETTONE FIZZ

Ingredients

  • 35 ml Havana Club Selección de Maestros
  • 25 ml Panettone syrup
  • 10 ml Lemon sherbet
  • 20 ml Champagne

Method

Gently stir all ingredients over ice and strain into a champagne coupe and garnish with a small orange zest coin.

 

Panettone syrup:

300gr Panettone (better with candies

citrus peels and raisins)

300gr Caster sugar

300gr Hot water

 

Blend everything until sugar dissolves, then cook on low heat for 20 minutes, strain through a fine sieve and bottle it. If kept in the fridge it can last up to 5 days.

 

Lemon sherbet:

300gr Caster sugar

300gr Lemon juice

4 Lemon peels

 

Place all the ingredients in a box, let infuse and stir until sugar dissolves, strain and bottle it. If kept in the fridge it can last up to 5 days.

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