We present an easy interpretation of a cocktail featured on the seasonal menu. It's a party-sized pre-mixed that is loaded with the tastes of a Christmas time, rendering it perfect for hosting a festive gathering. Save the extra citrus syrup for brunch beverages, sweets, or to mix more rounds of the drink.
Bikini Recipe
Serves 10 guests
To make the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (makes 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Place the listed ingredients in a saucepan, bring to a simmer, agitating to dissolve. Then, turn off the stove and let it to cool down completely. Transfer into a sterilised bottle, close it and store in the refrigerator, it will last for around one month.
To make Batch Mix: Mix all the spirits and syrup into a sizeable container, let it rest for an hour, then strain , ideally through cheesecloth, making it completely strained.
When ready to serve: Add 85ml of the cocktail base to a stirring glass packed with ice, gently stirring carefully for about 60 seconds to chill. Pour to a chilled martini glass or similar, decorate with some cranberries and finish with a light spray with the mandarin essence over the top.
