We present a home-style version of a cocktail featured on a new menu. It's a party-sized pre-mixed which is loaded full of flavours of a festive period, rendering it ideal for hosting a holiday party. Any leftover citrus syrup for brunch beverages, sweets, or to make additional servings of bikinis.
Bikini Recipe
Serves 10 guests
To make the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (produces 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Place all the items into a pan, heat until it reaches a light boil, agitating so the sugar melts. Next, take off the burner and let it to cool down completely. Decant into an clean bottle, close it keeping it in the refrigerator, it will last for about one month.
Preparing the Premix: Combine all the spirits and syrup in a large bottle, allow it to infuse for one hour, then pass it through best through a fine cloth, so it's fully clarified.
For serving: Add 85ml of your batch mix to a cocktail shaker packed with ice, and agitate gently for one minute to chill. Filter into an chilled martini glass or similar, decorate with the cranberries and complete it using a quick spritz of the essential oil over the drink.
