We present an easy take on a cocktail from a new menu. It's a large-volume premix which is bursting with the essence of the Christmas time, making it perfect for hosting a festive gathering. Any leftover syrup for morning drinks, puddings, or for another batch of this cocktail.
Bikini Recipe
Yields 10 guests
To make the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Premix (yields 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml clementine cordial (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Method
To prepare the Citrus Syrup: Place every items inside a pan, bring to a light boil, agitating to dissolve. Then, remove from the heat allowing it to reach room temperature fully. Decant into an sealable bottle, seal and store chilled, it will last for about four weeks.
Preparing the Cocktail Base: Combine every spirits and syrup into a sizeable container, allow it to infuse for one hour, then strain preferably using muslin, making it fully clarified.
When ready to serve: Pour 85ml of your cocktail base into a stirring glass containing ice, and agitate carefully for about 60 seconds to cool it down. Pour to a chilled martini glass or equivalent, decorate with some cranberries adding the final touch by giving it a brief mist of the essential oil over the top.
