We present a simplified version of a cocktail featured on a new menu. This is a batch pre-mixed that is loaded with the tastes of the festive period, rendering it excellent for hosting a holiday party. Reserve the remaining syrup for brunch beverages, desserts, or for another batch of this cocktail.
Bikini Recipe
Yields 10 servings
For the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (makes 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Directions
For the Citrus Syrup: Place all the ingredients into a saucepan, heat until it reaches a gentle boil, stirring until the sugar dissolves. Then, take off the heat and leave to cool entirely. Transfer into an sealable bottle, cap it keeping it in the fridge, it can be stored for about a month.
To make Cocktail Base: Combine all the spirits and syrup into one large bottle, allow it to infuse for one hour, then filter it best through muslin, making it perfectly clear.
For serving: Measure 85ml from the cocktail base into a stirring glass containing ice, gently stirring gently for about 60 seconds to chill. Pour to a chilled martini glass or a similar vessel, decorate with a few cranberries and complete it with a brief mist of mandarin oil over the top.
