For the cocktail:

  • 25ml Plymouth Gin
  • 50ml Devon cider
  • 20ml freshly squeezed lemon juice
  • 10ml Christmas syrup
  • Apple slices
  • A grating or two of nutmeg

For the Christmas syrup:

  • 1 large glass of white wine
  • 1 cinnamon stick
  • 1 star anise
  • 3 pink peppercorns
  • 1 cardamom pod
  • 1 peel each of clementine and orange
  • 2 cloves


To make the Christmas syrup:

  1. Put the wine in a pan and cook to evaporate the alcohol, then add the spices and simmer for 15 minutes on low heat.
  2. Bring the liquid to the boil, remove it from the heat and leave to cool, then bottle. The colour should be golden.

To make the cocktail and serve:

  1. Stir the gin, cider, lemon juice and Christmas syrup into a mixing glass, slowly so you don't kill the fizz of the cider.
  2. Strain the liquid through a cheesecloth into a cocktail glass, garnish with a fan of apple slices and grated nutmeg.
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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