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


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

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