Looking for a new signature cocktail this holiday season? We’ve got step-by-step instructions in this Global Winnipeg segment.

Citus Fizz - Editorial
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.

Pummelo Spritz - Editorial
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.

Winter Spice - Editorial
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!

Merry Meyer
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.