We present a home-style interpretation of a cocktail from a new menu. Designed as a large-volume pre-mixed which is bursting with the essence of the festive period, rendering it excellent for a celebration. Any leftover syrup for brunch beverages, puddings, or for another batch of the drink.
The Bikini Cocktail
Serves 10 servings
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
Ingredients for the Premix (makes 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Method
To prepare the Cordial: Place every items into a saucepan, heat until it reaches a light boil, mixing until the sugar dissolves. Next, take off the heat allowing it to cool down entirely. Decant into an sealable bottle, cap it keeping it chilled, where it will keep for around four weeks.
For the Premix: Mix the specified liquids into one big jug, let it rest for one hour, then filter it , ideally through cheesecloth, making it completely strained.
When ready to serve: Pour 85ml from the premix into your mixing glass filled with ice, gently stirring carefully for a minute until cold. Pour to a chilled martini glass or a similar vessel, garnish with a few cranberries and finish using a quick spritz of the essential oil above the glass.
