Clementine & Cranberry Cocktails With Rosemary & Coconut Water

Hands up: there are far, far too few drinks recipes on my blog! I don’t know why, but I plan to remedy that over the festive season with hot chocolates, cocktails and more if I can manage it!

Anyway, I don’t drink very often, but if Christmas isn’t the perfect reason to enjoy a tipple (or two, or three, or four – I’m not judging!), then I don’t know when is. Cocktails are always my favourite things to drink, especially when they are full of flavour and fruits.

These Clementine & Cranberry Cocktails With Rosemary & Coconut Water are light, refreshing and bursting with Christmas goodness.

It is the perfect, simple tipple to prepare and serve for parties, festive get-togethers, work dos, or for simply sipping on a cosy evening on the sofa.

As I mentioned, I rarely drink, but this cocktail went down like a dream. The seasonal clementine is zesty, sweet and full of vitamin C, while the cranberries add a touch of tartness.

Meanwhile, the pressed coconut water (from my faves at Vita Coco) is packed with electrolytes, which helps to keep you hydrated and ward off those dreaded hangovers! Plus, it makes the perfect addition for any cocktail – it adds sweetness and a touch of tropical flavour. And we all need that on a grey, rainy Winter’s day!

In fact, there is so much flavour in this cocktail that you’ll barely taste the vodka! Always a dangerous combination – especially when it comes to me, the ultimate lightweight!

Happy drinking!

Sam x

Clementine & Cranberry Cocktail With Coconut Water & Rosemary


  • Serves 2
  • Juice of six large clementines
  • Two small handfuls fresh cranberries
  • One cup coconut water (I used Vita Coco Coconut Water With Pressed Coconut)
  • 1/3 cup vodka (or more for a stronger cocktail!)
  • Optional: sugar syrup, to taste, if desired (I didn’t add any syrup)
  • Ice cubes and fresh rosemary, to serve


  1. Place all ingredients into a blender and blitz until smooth. If you have any bits of cranberry skin in the liquid, strain through a sieve, tea towel or nut milk bag. Pour into glasses and serve with ice and sprigs of fresh rosemary.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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