We present a home-style interpretation of a beverage featured on a new cocktail list. This is a large-volume premix that's loaded with essence associated with Christmas time, rendering it ideal for hosting a holiday party. Reserve the remaining citrus syrup you can use for breakfast cocktails, sweets, or for more rounds of the drink.
Bikini Recipe
Makes enough for 10 servings
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Citrus Syrup: Put the listed ingredients in a pan, heat until it reaches a light boil, agitating so the sugar melts. Next, take off the heat and leave to cool down fully. Transfer into an sterilised bottle, close it and store in the fridge, where it will keep for up to one month.
For the Premix: Mix every liquid ingredients into a large bottle, let it rest for an hour, then filter it best through muslin, making it perfectly clear.
For serving: Add 85ml of your premix into your cocktail shaker containing ice, and stir gently for about 60 seconds to cool it down. Filter to a frosted cocktail glass or a similar vessel, decorate with the cranberries and finish using a quick spritz of the essential oil above the glass.
