We present a simplified take on a beverage from the seasonal menu. This is a party-sized pre-mixed which is packed with flavours of a festive period, rendering it ideal for a holiday party. Reserve the remaining syrup for brunch beverages, desserts, or to make another batch of the drink.
Bikini
Makes enough for 10 servings
For the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Premix (yields 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
For the Syrup: Combine every components in a pot, bring to a light boil, mixing so the sugar melts. After that, remove from the heat and let it to reach room temperature fully. Decant into an sterilised bottle, seal keeping it chilled, it will last for up to four weeks.
To make Cocktail Base: Pour the specified liquids into a big jug, let it rest for an hour, then filter it preferably using cheesecloth, to ensure it's perfectly clear.
To serve: Add 85ml from the cocktail base into a cocktail shaker containing ice, gently stirring carefully for a minute to cool it down. Pour into a frosted cocktail glass or a similar vessel, garnish with the cranberries and complete it with a light spray of mandarin oil over the top.
