WThis is an easy take on a beverage found on a new menu. This is a batch premix that's bursting with the flavours associated with holiday season, rendering it excellent for a festive gathering. Any leftover citrus syrup for brunch beverages, sweets, or to mix more rounds of this cocktail.
Bikini
Makes enough for 10 people
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Premix (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, as a final touch
Instructions
Making the Syrup: Place every items in a pan, heat until it reaches a simmer, mixing until the sugar dissolves. Then, take off the heat and leave to reach room temperature entirely. Transfer into an sealable bottle, cap it and store in the refrigerator, it can be stored for about four weeks.
To make Cocktail Base: Mix the specified spirits and syrup into one big jug, let it rest for one hour, then filter it , ideally through cheesecloth, to ensure it's completely strained.
For serving: Measure 85ml from the cocktail base into your stirring glass filled with ice, and stir carefully for a minute to cool it down. Filter into a chilled martini glass or equivalent, decorate with some cranberries and complete it by giving it a quick spritz of mandarin oil over the top.
