WThis is a home-style interpretation of a cocktail from a new menu. This is a batch premix which is packed with the essence of a holiday season, rendering it excellent for hosting a holiday party. Any leftover syrup for brunch beverages, desserts, or for additional servings of the drink.
Bikini Recipe
Yields 10 guests
To make the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Premix (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
For the Citrus Syrup: Combine the listed components in a pan, bring to a gentle boil, stirring until the sugar dissolves. Next, remove from the heat and let it to cool down entirely. Decant into an clean bottle, close it keeping it in the fridge, it can be stored for up to a month.
Preparing the Premix: Pour all the liquid ingredients in a sizeable container, let it rest for one hour, then pass it through preferably using muslin, so it's completely strained.
To serve: Pour 85ml of the cocktail base into your mixing glass containing ice, and stir carefully for a minute to cool it down. Strain into an frosted cocktail glass or similar, top with some cranberries and complete it with a quick spritz with the mandarin essence over the drink.
