We present a home-style take on a cocktail found on the seasonal cocktail list. Designed as a large-volume premix that's loaded with flavours associated with holiday season, which makes it perfect for a celebration. Save the extra citrus syrup for brunch beverages, puddings, or to mix another batch of this cocktail.
Bikini Recipe
Yields 10 people
For the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Premix (makes 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Directions
For the Citrus Syrup: Place the listed items into a saucepan, bring to a gentle boil, mixing until the sugar dissolves. Next, take off the stove and leave to cool entirely. Pour into a clean bottle, close it keeping it in the fridge, it will last for around four weeks.
To make Premix: Mix every liquid ingredients into one sizeable container, leave to sit for 60 minutes, then strain , ideally through muslin, so it's completely strained.
When ready to serve: Pour 85ml of the premix into your cocktail shaker packed with ice, and agitate lightly for about 60 seconds until cold. Filter to a cold coupe glass or a similar vessel, garnish with some cranberries adding the final touch by giving it a quick spritz of mandarin oil above the glass.
