Technique du Cuban Roll et recette de mimosa de cidre québécois | 1 ou 2 Cocktails

Wash and zest the blood oranges, avoiding the white pith.

Juice the blood oranges and strain the juice into a clean fermentation vessel.

In a saucepan, combine sugar and water, heating until sugar dissolves completely.

Allow the sugar syrup to cool before adding it to the orange juice.

Sprinkle yeast over the mixture and stir gently to combine.

Add lemon zest, vanilla bean, nutmeg, and cinnamon to the fermentation vessel.

Cover the vessel with a clean cloth and secure it with a rubber band.

Let the mixture ferment at room temperature for 1-2 weeks, stirring daily.

After fermentation, strain the liquid through a fine mesh sieve to remove solids.

Transfer the strained liquid to a clean bottle and seal it tightly.

Allow the eau de vie to age in a cool, dark place for at least 3 months.

Serve chilled in small glasses, enjoying the aromatic flavors.

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