Marquisette

500 g of green and yellow lemons
300 g of sugar
1 liter bottle of dry white wine
1 liter of Crémant or Champagne
1 liter of lightly salted sparkling water (Salvetat (0.5 mg/L), Perrier (9.6 g/L) and San Pellegrino (33 mg/L)).
1 tablespoon of Corsican Mandarin Negroni Artisanal Liqueur

Preparation:
The day before, cut your citrus fruits into thin slices
Cover them with sugar, white wine, Mandarin liqueur
Leave to macerate for at least 12 hours
The next day, add the crémant and fresh sparkling water to the mixture
Decorate cocktail glasses by frosting the rims with a mixture of sugar and lemon juice.