We present a simplified take on a beverage found on the seasonal menu. It's a party-sized premix that is bursting with the flavours of the holiday season, rendering it excellent for your celebration. Save the extra citrus syrup you can use for brunch beverages, desserts, or to make more rounds of bikinis.
Bikini Recipe
Serves 10 servings
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach liqueur
200ml clementine syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Put every ingredients inside a pot, bring to a simmer, mixing to dissolve. Then, turn off the stove and leave to reach room temperature entirely. Pour into a sealable bottle, cap it keeping it in the fridge, it can be stored for about a month.
For the Cocktail Base: Pour the specified spirits and syrup into one big jug, leave to sit for one hour, then strain best through a fine cloth, to ensure it's perfectly clear.
To serve: Pour 85ml from the cocktail base into a cocktail shaker packed with ice, and stir gently for a minute to chill. Strain to a frosted cocktail glass or similar, garnish with the cranberries and finish with a light spray of the essential oil above the glass.
