We present an easy interpretation of a beverage found on a new menu. Designed as a party-sized premix which is bursting full of flavours associated with Christmas time, making it perfect for your festive gathering. Any leftover syrup to use in brunch beverages, puddings, or for another batch of the drink.
Bikini
Serves 10 people
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Cocktail (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
For the Citrus Syrup: Put every components inside a pan, bring to a simmer, mixing until the sugar dissolves. After that, remove from the stove and leave to cool down entirely. Pour into a clean bottle, seal keeping it in the refrigerator, where it will keep for around four weeks.
To make Cocktail Base: Combine all the spirits and syrup into one sizeable container, leave to sit for 60 minutes, then strain best through a fine cloth, to ensure it's perfectly clear.
For serving: Measure 85ml from the premix to a cocktail shaker containing ice, gently stirring gently for a minute until cold. Filter into an chilled martini glass or a similar vessel, top with a few cranberries and complete it by giving it a brief mist with the mandarin essence over the top.
