To make cinnamon syrup for the Bardinet Pomme Canelle
Mix 100gm water, 100gm caster sugar and 2 cinnamon sticks in a pan, heat up the water and sugar until the sugar is dissolved.
Cut and add the sticks, infuse for 10/15 mins.
Cool and strain.
Mix all the ingredients in a wine glass and top with soda water.
Garnish with a slice of lemon wedge and a cinnamon stick.
Picture: Maverick Photo Agency
