We present an easy version of a beverage featured on the seasonal menu. Designed as a batch premix that is packed with tastes of the holiday season, rendering it excellent for hosting a celebration. Save the extra syrup to use in brunch beverages, puddings, or to make another batch of this cocktail.
Bikini
Serves 10 guests
For the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
To make the Cocktail (yields 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
For the Citrus Syrup: Combine the listed ingredients inside a saucepan, heat until it reaches a light boil, mixing to dissolve. Next, remove from the heat and leave to cool completely. Pour into a sterilised bottle, close it and store in the fridge, where it will keep for about a month.
To make Cocktail Base: Pour the specified liquids into a large bottle, let it rest for one hour, then strain best through cheesecloth, to ensure it's completely strained.
For serving: Measure 85ml of your cocktail base into a cocktail shaker packed with ice, and stir carefully for a minute to chill. Pour to a cold coupe glass or similar, garnish with some cranberries adding the final touch using a brief mist of mandarin oil over the drink.
