WThis is a simplified take on a beverage featured on a new menu. It's a large-volume pre-mixed that's loaded with the tastes of a festive period, rendering it perfect for your festive gathering. Save the extra citrus syrup for breakfast cocktails, desserts, or for additional servings of this cocktail.
The Bikini Cocktail
Serves 10 people
For the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Premix (makes 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
To prepare the Cordial: Put every components into a saucepan, bring to a light boil, mixing so the sugar melts. Next, turn off the burner and leave to reach room temperature entirely. Decant to a sterilised bottle, seal keeping it in the fridge, where it will keep for up to one month.
To make Cocktail Base: Mix the specified liquids into one big jug, let it rest for one hour, then pass it through preferably using a fine cloth, making it fully clarified.
When ready to serve: Add 85ml of the batch mix to a mixing glass packed with ice, and agitate gently for a minute to chill. Filter into an cold coupe glass or similar, top with a few cranberries and finish by giving it a light spray of mandarin oil over the drink.
