Crimson spice

This refreshing vodka cocktail is a popular choice at the The Cinnamon Club, and its zesty sweetness pairs exceedingly well with Indian food. With cinnamon and orange infused sugar syrup shaken up with vodka, ginger and lime, this would make a fantastic Christmas cocktail recipe to pair with canapés. The syrup requires at least two days to infuse, so remember to prepare this plenty of time in advance.

First published in 2016




Cinnamon-orange syrup

To make the cocktail


  • Bar spoon or swizzle stick


Begin by preparing the syrup. Combine the sugar and water in a pan and bring to the boil, stirring until the sugar has dissolved fully. Remove from the heat and transfer to a bottle or jar, adding the cinnamon stick and orange peel. Seal and leave to infuse for two days
Muddle the mint and pomegranate together in a cocktail glass using a bar spoon, then fill with enough crushed ice to come two thirds of the way up the glass
Pour in the vodka, ginger, lime and 10ml of the cinnamon-orange syrup and use the bar spoon to swizzle the ingredients around in the glass for approximately 10 seconds. Add more crushed ice to the glass and pour over the soda water
  • 30ml of vodka
  • 10ml of ginger liqueur
  • 10ml of lime juice, freshly squeezed
  • 40ml of soda water
Garnish with more fresh mint and pomegranate seeds and serve immediately with a long straw
First published in 2016

After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like