Put the caster sugar and water in a pan and simmer while stirring.
Break one cinnamon stick into the pan and stir. Bring to the boil, then remove from the heat.
Cover the pan and leave the liquid to infuse for 30 minutes. The cinnamon stick will add colour to the syrup.
Filter through a cheesecloth and bottle.
To make the cocktail and serve:
Pour the clementine juice, pink grapefruit juice, lemon juice and cinnamon syrup into a shaker, add ice and shake.
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.
Recipe by Christos Kyriakidis
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