We present a home-style take on a cocktail found on a new menu. Designed as a large-volume prepared mix which is loaded full of flavours associated with holiday season, rendering it ideal for hosting a holiday party. Save the extra syrup you can use for brunch beverages, desserts, or to mix more rounds of this cocktail.
Bikini Recipe
Serves 10 guests
Ingredients for the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Cocktail (yields 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
For the Citrus Syrup: Place all the items into a saucepan, bring to a gentle boil, mixing until the sugar dissolves. Next, remove from the stove and let it to cool entirely. Pour to a sterilised bottle, seal and refrigerate it in the fridge, it will last for around a month.
To make Premix: Mix all the liquid ingredients into one sizeable container, allow it to infuse for 60 minutes, then pass it through best through a fine cloth, making it completely strained.
When ready to serve: Add 85ml of the premix into your cocktail shaker filled with ice, gently stirring gently for about 60 seconds until cold. Filter into a frosted cocktail glass or a similar vessel, garnish with the cranberries and complete it by giving it a quick spritz of the essential oil over the drink.
