WThis is a home-style take on a beverage found on the seasonal menu. Designed as a batch premix that's packed with flavours associated with festive period, rendering it excellent for a celebration. Reserve the remaining syrup to use in brunch beverages, desserts, or to make another batch of this cocktail.
Bikini Recipe
Serves 10 servings
For the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Premix (produces 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach liqueur
200ml clementine syrup (as made above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Place the listed ingredients inside a pan, bring to a light boil, stirring so the sugar melts. After that, turn off the stove and let it to cool entirely. Pour into an sealable bottle, seal and store in the fridge, it can be stored for around a month.
To make Cocktail Base: Combine every liquid ingredients into one big jug, allow it to infuse for 60 minutes, then pass it through , ideally through cheesecloth, so it's fully clarified.
To serve: Pour 85ml from the premix into a cocktail shaker packed with ice, gently stirring carefully for a minute to cool it down. Pour into an frosted cocktail glass or equivalent, top with some cranberries and finish with a light spray of mandarin oil over the drink.
