WThis is a home-style interpretation of a beverage featured on a new menu. Designed as a large-volume prepared mix that is packed full of tastes of the Christmas time, making it excellent for your celebration. Save the extra syrup to use in breakfast cocktails, sweets, or to make additional servings of this cocktail.
Bikini Recipe
Yields 10 guests
For the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Cocktail (produces 850ml, to serve 10)
400ml decent vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Method
For the Citrus Syrup: Combine every ingredients inside a pan, heat until it reaches a simmer, agitating until the sugar dissolves. Then, turn off the heat and leave to reach room temperature completely. Pour into an sealable bottle, close it keeping it chilled, it can be stored for about four weeks.
To make Cocktail Base: Combine every liquid ingredients into a large bottle, allow it to infuse for an hour, then strain preferably using a fine cloth, making it fully clarified.
When ready to serve: Pour 85ml from the batch mix into your mixing glass containing ice, and agitate lightly for a minute until cold. Pour to a frosted cocktail glass or equivalent, decorate with some cranberries adding the final touch using a brief mist of the essential oil over the top.
