WThis is a simplified version of a cocktail found on the seasonal menu. Designed as a batch pre-mixed that is packed with the tastes associated with Christmas time, making it perfect for a celebration. Reserve the remaining citrus syrup to use in brunch beverages, sweets, or for more rounds of bikinis.
Bikini Recipe
Makes enough for 10 guests
For the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Drink (yields 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Method
For the Citrus Syrup: Place the listed ingredients into a pot, heat until it reaches a gentle boil, agitating until the sugar dissolves. Then, take off the heat and let it to reach room temperature completely. Decant into an clean bottle, seal keeping it chilled, where it will keep for up to a month.
To make Cocktail Base: Mix every spirits and syrup into one big jug, allow it to infuse for an hour, then strain , ideally through a fine cloth, to ensure it's perfectly clear.
When ready to serve: Add 85ml of your batch mix into your cocktail shaker packed with ice, and agitate lightly for about 60 seconds to chill. Pour to a chilled martini glass or a similar vessel, decorate with the cranberries adding the final touch using a light spray of the essential oil over the top.
