Try These Festive Cocktail Ideas from Sunkist!

During the holiday season, there’s nothing I love more than to gather with friends for an evening of festive treats. Every year I host a Christmas dinner party and test out new recipes for my friends to enjoy. This year, I plan to wow them with a little bit more than just the food! With the help of Sunkist and Bar Begonia’s very own mixologist, Oliver B Stern, I will be serving up holiday-inspired cocktails that infuse delicious, seasonal citrus flavours in light and refreshing drinks. Whether you’re looking to entertain with alcoholic or non-alcoholic bevvies, here are four Sunkist cocktails that shine a spotlight on the great flavours of grapefruit, pummelo, Meyer lemon and clementine! They are sure to be crowd pleasers…

What will you be mixing up this holiday season? 
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Citrus Fizz (Non-alcoholic)
Featured citrus: Sunkist® Grapefruit
Recipe courtesy of Sunkist® and Bar Begonia’s Oliver Stern

Ingredients:
¾ oz freshly squeezed Sunkist® Grapefruit juice
¾ oz freshly squeezed Sunkist® Lemon juice
1 oz lavender syrup
3 oz Soda
Half-wheel of Sunkist® Grapefruit as garnish

Method: Pour freshly squeezed Sunkist® Grapefruit juice, freshly squeezed Sunkist® Lemon juice and lavender syrup into shaker and shake with ice. Strain into a glass with fresh ice. Top with soda and garnish with a half-wheel of Sunkist® Grapefruit.

How to prepare the lavender syrup: Similar to a simple syrup, combine equal parts sugar and
water and add 1/8 parts dried lavender flowers into a pot. Place the pot on the stove and bring
the mixture up to simmer. Remove from heat and let rest for 20 minutes. Strain out dried
lavender flowers.
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Pummelo Spritz
Featured citrus: Sunkist® Pummelo and Sunkist® Meyer Lemon
Recipe courtesy of Sunkist® and Bar Begonia’s Oliver Stern

Ingredients:
¾ oz Tequila
¼ oz St-Germain
¾ oz freshly squeeze Sunkist® Pummelo juice
¼ oz freshly squeezed Sunkist® Meyer lemon juice
¼ oz Simple syrup
2 oz Dry sparkling wine
Pinch of salt*
Oils from lemon zest

Method: Pour tequila, St-Germain, freshly squeezed Sunkist® Pummelo juice, freshly squeezed
Sunkist® Meyer lemon juice, simple syrup and pinch of salt into shaker and shake with ice. Strain into glass and top with sparkling wine. Zest a small piece of the Sunkist® Meyer lemon peel, squeeze zest over the drink to release its essential oils and add a nice aroma and slight
bitterness to the drink. Optional: add a Sunkist® Meyer lemon twist as garnish.

Tip: A pinch of salt brightens the citrus
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Winter Spice
Featured citrus: Sunkist® Clementine
Recipe courtesy of Sunkist® and Bar Begonia’s Oliver Stern

Ingredients:
1 oz Bourbon
1 oz freshly squeezed Sunkist® Clementine juice
½ oz cherry hearing
1 oz dry vermouth
¼ oz Angostura syrup
Optional: Sunkist® orange zest garnish

Method (for single cocktail): Pour all ingredients into shaker and shake with ice. Strain into
glass with ice and garnish with Sunkist® zest.
How to prepare the Angostura syrup: Combine 1 part Angostura Bitters, 1 part water and 2
parts sugar.
To convert this recipe into a punch: Multiply the recipe by number of drinks needed, pour
ingredients into a punch bowl. Top with 1 oz of water per number of drinks. To serve: use large
pre-made ice cubes to keep punch cold but not diluted. Garnish with Sunkist® citrus zest.

Tip: To create any punch, combine your choice of ingredients in the following ratio – 1 part sour,
2 parts sweet, 3 parts strong, and 4 parts weak. Citrus can be sour sweet or weak, making it an
ideal punch ingredient!
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Merry Meyer
Featured citrus: Sunkist® Meyer Lemon
Recipe courtesy of Sunkist® and Bar Begonia’s Oliver Stern

Ingredients
:
1 oz chamomile infused gin
1 oz freshly squeezed Sunkist® Meyer lemon juice
1/2 oz orgeat*
1/2 egg white
Nutmeg garnish

Method: Pour all ingredients into shaker and shake without ice*. Add ice and shake again. Strain
into glass without ice.
How to prepare the chamomile-infused gin: Combine 1/3 of a bottle of gin and 1 tea bag in a
jar (for a full bottle, add 3 tea bags). Let sit for 2 hours. Remove tea bag.

Tip: When mixing egg whites into a cocktail, shake without ice first to allow the egg whites to
emulsify. This produces a luscious foam on top of the beverage.
*Orgeat is an almond-flavoured syrup commonly used in cocktails
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