Ingredients

For the cocktail:

  • 25ml freshly squeezed clementine juice
  • 15ml pink grapefruit juice
  • 15ml freshly squeezed lemon juice
  • 15ml cinnamon syrup
  • A cinnamon stick
  • An orange twist
  • Ice cubes

For the cinnamon syrup:

  • 2 cups caster sugar
  • 1 cup water
  • 1 cinnamon stick

Method

To make the cinnamon syrup:

  1. Put the caster sugar and water in a pan and simmer while stirring.
  2. Break one cinnamon stick into the pan and stir. Bring to the boil, then remove from the heat.
  3. Cover the pan and leave the liquid to infuse for 30 minutes. The cinnamon stick will add colour to the syrup.
  4. Filter through a cheesecloth and bottle.

To make the cocktail and serve:

  1. Pour the clementine juice, pink grapefruit juice, lemon juice and cinnamon syrup into a shaker, add ice and shake.
  2. Strain through a cheesecloth and pour over ice in a glass. Add more crushed ice and garnish with a cinnamon stick and an orange twist.
Christos Kyriakidis
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 1 November 2013

You may also be interested in…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

Recipe

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en

Read more…

Recipe

Blackberry & almond crumble tray bake

A fruity treat for National Baking Week (16-22 October)

Read more…

Recipe

Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

This warming salad is the perfect starter to an autumn supper

Read more…

View the archive