We present a simplified take on a beverage found on the seasonal menu. It's a large-volume prepared mix that is loaded full of flavours associated with festive period, rendering it excellent for a holiday party. Reserve the remaining cordial for breakfast cocktails, puddings, or to make additional servings of this cocktail.
Bikini Recipe
Makes enough for 10 guests
To make the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
To make the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
For the Citrus Syrup: Combine all the components in a pot, bring to a gentle boil, agitating to dissolve. After that, take off the heat allowing it to cool down completely. Decant into a clean bottle, close it keeping it in the fridge, it can be stored for about one month.
Preparing the Batch Mix: Pour the specified liquids into one large bottle, leave to sit for one hour, then pass it through best through cheesecloth, so it's fully clarified.
To serve: Measure 85ml of your premix to a cocktail shaker filled with ice, gently stirring carefully for about 60 seconds to chill. Filter into a chilled martini glass or similar, garnish with a few cranberries adding the final touch using a quick spritz of the essential oil above the glass.
