We present a simplified version of a beverage featured on the seasonal menu. This is a large-volume premix which is bursting full of essence of a Christmas time, making it excellent for hosting a holiday party. Save the extra cordial to use in breakfast cocktails, sweets, or for more rounds of the drink.
Bikini Recipe
Yields 10 people
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Drink (makes 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Place every components in a pot, heat until it reaches a gentle boil, stirring until the sugar dissolves. Next, turn off the stove and leave to cool completely. Decant into an sealable bottle, cap it and store in the refrigerator, where it will keep for about a month.
For the Cocktail Base: Mix all the liquid ingredients into one large bottle, let it rest for 60 minutes, then pass it through preferably using a fine cloth, to ensure it's perfectly clear.
When ready to serve: Add 85ml of your batch mix into your mixing glass containing ice, and stir lightly for one minute to cool it down. Filter into a chilled martini glass or similar, decorate with a few cranberries and finish using a light spray with the mandarin essence above the glass.
