WThis is a simplified take on a cocktail featured on a new menu. This is a large-volume pre-mixed that is loaded with the essence of a Christmas time, which makes it ideal for a holiday party. Any leftover syrup to use in brunch beverages, sweets, or for another batch of the drink.
Bikini Recipe
Serves 10 people
To make the Clementine Cordial (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (makes 850ml, enough for 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch
Instructions
Making the Syrup: Put the listed ingredients inside a saucepan, heat until it reaches a simmer, agitating so the sugar melts. Next, remove from the heat and let it to reach room temperature fully. Decant to a clean bottle, cap it and store in the fridge, where it will keep for around one month.
To make Cocktail Base: Combine all the liquid ingredients into one big jug, leave to sit for an hour, then filter it best through cheesecloth, making it perfectly clear.
When ready to serve: Pour 85ml of your batch mix to a stirring glass containing ice, and stir carefully for a minute to cool it down. Pour into an cold coupe glass or a similar vessel, top with a few cranberries and finish with a light spray with the mandarin essence above the glass.
