WThis is a home-style interpretation of a drink from a new cocktail list. It's a batch premix that is loaded full of flavours of a festive period, making it excellent for hosting a holiday party. Reserve the remaining syrup you can use for breakfast cocktails, puddings, or for more rounds of this cocktail.
Bikini Recipe
Makes enough for 10 servings
To make the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Drink (produces 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml clementine syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, for finishing
Method
To prepare the Syrup: Combine all the components inside a pan, bring to a light boil, stirring so the sugar melts. Then, take off the burner allowing it to cool down fully. Pour to a sterilised bottle, cap it keeping it in the fridge, it can be stored for around a month.
Preparing the Premix: Combine the specified liquids in a large bottle, allow it to infuse for an hour, then filter it preferably using cheesecloth, to ensure it's fully clarified.
For serving: Add 85ml of your cocktail base to a mixing glass filled with ice, gently stirring gently for a minute to cool it down. Strain into an frosted cocktail glass or equivalent, top with a few cranberries and complete it with a quick spritz with the mandarin essence above the glass.
