We present a simplified version of a drink found on the seasonal cocktail list. It's a large-volume premix which is packed with flavours of a Christmas time, rendering it excellent for hosting a holiday party. Save the extra citrus syrup you can use for brunch beverages, sweets, or to mix more rounds of the drink.
Bikini Recipe
Yields 10 servings
For the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Premix (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, to finish
Method
For the Syrup: Combine all the components inside a saucepan, heat until it reaches a light boil, agitating so the sugar melts. Next, turn off the heat allowing it to reach room temperature entirely. Transfer to a clean bottle, close it keeping it in the fridge, it can be stored for about four weeks.
Preparing the Cocktail Base: Mix all the liquids into one sizeable container, leave to sit for one hour, then filter it , ideally through cheesecloth, making it perfectly clear.
To serve: Measure 85ml from the premix into your cocktail shaker packed with ice, and stir gently for a minute to cool it down. Pour into an chilled martini glass or similar, decorate with a few cranberries and finish by giving it a quick spritz of the essential oil above the glass.
