We present a simplified version of a cocktail found on the seasonal cocktail list. It's a large-volume premix that is loaded with tastes of a festive period, rendering it perfect for a holiday party. Reserve the remaining syrup for morning drinks, sweets, or for more rounds of this cocktail.
Bikini Recipe
Serves 10 servings
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Premix (makes 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
To prepare the Citrus Syrup: Place every components in a saucepan, heat until it reaches a simmer, mixing so the sugar melts. Then, turn off the heat allowing it to reach room temperature completely. Transfer into a clean bottle, cap it keeping it in the fridge, it can be stored for about one month.
For the Premix: Pour every liquid ingredients into one big jug, leave to sit for 60 minutes, then filter it , ideally through cheesecloth, to ensure it's perfectly clear.
When ready to serve: Measure 85ml of your cocktail base to a mixing glass filled with ice, and agitate gently for a minute until cold. Pour into a frosted cocktail glass or a similar vessel, garnish with a few cranberries and complete it with a brief mist with the mandarin essence above the glass.
