WThis is an easy version of a cocktail found on a new menu. This is a batch premix which is loaded with the tastes of a festive period, which makes it perfect for hosting a celebration. Any leftover syrup for breakfast cocktails, puddings, or to mix another batch of this cocktail.
Bikini
Serves 10 servings
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Premix (makes 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Instructions
For the Citrus Syrup: Combine the listed items into a pan, bring to a gentle boil, agitating so the sugar melts. Next, take off the stove allowing it to reach room temperature entirely. Transfer to a clean bottle, seal and refrigerate it in the refrigerator, where it will keep for around four weeks.
For the Batch Mix: Pour all the liquids into one large bottle, allow it to infuse for 60 minutes, then pass it through best through cheesecloth, making it fully clarified.
For serving: Add 85ml of your premix into a mixing glass containing ice, gently stirring lightly for about 60 seconds to chill. Filter into a cold coupe glass or equivalent, top with some cranberries and finish using a brief mist of the essential oil over the top.
