We present an easy take on a cocktail from the seasonal menu. This is a batch premix which is loaded with the flavours associated with Christmas time, making it excellent for hosting a celebration. Reserve the remaining syrup for breakfast cocktails, puddings, or to mix another batch of the drink.
Bikini Recipe
Yields 10 people
Ingredients for the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Cocktail (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Method
For the Syrup: Combine every ingredients inside a saucepan, heat until it reaches a gentle boil, agitating to dissolve. Then, turn off the heat and leave to reach room temperature fully. Decant to a sealable bottle, close it and store chilled, it will last for up to a month.
To make Batch Mix: Mix the specified liquids into one large bottle, allow it to infuse for 60 minutes, then strain preferably using cheesecloth, to ensure it's perfectly clear.
When ready to serve: Add 85ml from the cocktail base into your cocktail shaker containing ice, and agitate gently for one minute to chill. Strain to a cold coupe glass or equivalent, top with some cranberries and complete it with a light spray with the mandarin essence over the drink.
