WThis is a simplified interpretation of a drink found on our latest menu. It's a large-volume premix which is loaded with tastes of a holiday season, which makes it perfect for a holiday party. Save the extra cordial to use in brunch beverages, desserts, or to mix another batch of this cocktail.
Bikini Recipe
Yields 10 servings
For the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
To make the Premix (produces 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Place every items inside a pan, bring to a simmer, agitating so the sugar melts. Next, remove from the heat and leave to reach room temperature fully. Pour into a sterilised bottle, close it and store in the refrigerator, it will last for up to one month.
To make Premix: Pour all the liquids into one sizeable container, let it rest for an hour, then pass it through best through a fine cloth, to ensure it's fully clarified.
To serve: Pour 85ml of your batch mix into your cocktail shaker packed with ice, and stir carefully for a minute until cold. Strain into an chilled martini glass or a similar vessel, garnish with some cranberries adding the final touch by giving it a quick spritz of the essential oil above the glass.
