We present a home-style take on a drink found on the seasonal menu. This is a party-sized premix that is loaded full of tastes associated with Christmas time, rendering it perfect for a festive gathering. Reserve the remaining syrup you can use for morning drinks, puddings, or for more rounds of this cocktail.
Bikini Recipe
Serves 10 servings
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
For the Drink (produces 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, to finish
Method
To prepare the Syrup: Put all the items in a pot, bring to a simmer, agitating so the sugar melts. After that, remove from the heat allowing it to cool entirely. Pour to a clean bottle, close it and refrigerate it in the refrigerator, it will last for up to four weeks.
To make Cocktail Base: Combine every spirits and syrup in a large bottle, allow it to infuse for an hour, then filter it best through muslin, to ensure it's perfectly clear.
For serving: Pour 85ml of the batch mix into your cocktail shaker containing ice, and agitate lightly for about 60 seconds until cold. Strain into a chilled martini glass or a similar vessel, top with a few cranberries adding the final touch by giving it a brief mist of mandarin oil over the top.
