We present an easy take on a drink found on a new menu. This is a batch pre-mixed that's packed full of flavours associated with festive period, which makes it excellent for a celebration. Save the extra citrus syrup you can use for brunch beverages, puddings, or for another batch of this cocktail.
Bikini
Yields 10 guests
To make the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
For the Syrup: Put every ingredients into a pan, heat until it reaches a gentle boil, agitating so the sugar melts. Next, turn off the heat and let it to cool down fully. Transfer to a sealable bottle, cap it keeping it chilled, where it will keep for around a month.
To make Premix: Pour every spirits and syrup into a sizeable container, leave to sit for 60 minutes, then filter it preferably using muslin, making it fully clarified.
For serving: Pour 85ml from the premix into a cocktail shaker filled with ice, and agitate lightly for a minute to cool it down. Filter to a chilled martini glass or a similar vessel, garnish with the cranberries and finish by giving it a light spray of the essential oil above the glass.
