Taste Buds magazine logo

Bells & Drums

This zingy 'mocktail' is full of festive cheer


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.

Recipe by Christos Kyriakidis

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJune 2020 issue of Taste Buds is out now