We present a home-style version of a cocktail featured on a new menu. This is a large-volume prepared mix that's bursting with flavours of a holiday season, which makes it excellent for your holiday party. Save the extra citrus syrup to use in breakfast cocktails, puddings, or to mix more rounds of the drink.
Bikini Recipe
Makes enough for 10 people
Ingredients for the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Premix (produces 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
Making the Citrus Syrup: Place all the ingredients inside a pan, bring to a light boil, mixing until the sugar dissolves. Next, remove from the burner and let it to reach room temperature fully. Transfer into a sterilised bottle, cap it and store chilled, where it will keep for about four weeks.
To make Batch Mix: Mix all the liquid ingredients into one large bottle, allow it to infuse for an hour, then filter it best through muslin, making it fully clarified.
To serve: Pour 85ml from the batch mix to a stirring glass packed with ice, and stir lightly for one minute to chill. Filter to a frosted cocktail glass or a similar vessel, garnish with a few cranberries and finish using a light spray of mandarin oil above the glass.
