We present a simplified interpretation of a cocktail from a new menu. It's a large-volume premix that is packed with the tastes of the Christmas time, rendering it excellent for your celebration. Reserve the remaining syrup to use in brunch beverages, puddings, or for more rounds of the drink.
Bikini
Serves 10 servings
Ingredients for the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Drink (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Put every components into a saucepan, heat until it reaches a simmer, agitating so the sugar melts. Then, remove from the stove and let it to cool entirely. Decant into a sterilised bottle, seal keeping it in the fridge, where it will keep for about one month.
Preparing the Premix: Combine every liquids into one sizeable container, allow it to infuse for one hour, then filter it preferably using cheesecloth, so it's fully clarified.
When ready to serve: Measure 85ml of the premix to a stirring glass filled with ice, and stir lightly for a minute until cold. Strain into a cold coupe glass or similar, garnish with a few cranberries and finish by giving it a brief mist of the essential oil over the top.
