We present a simplified interpretation of a cocktail found on our latest menu. It's a party-sized pre-mixed that's bursting full of tastes of the Christmas time, making it excellent for your holiday party. Any leftover syrup to use in brunch beverages, puddings, or to mix another batch of this cocktail.
Bikini
Yields 10 servings
For the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (makes 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Directions
To prepare the Cordial: Place every components into a saucepan, bring to a light boil, agitating until the sugar dissolves. Next, take off the burner allowing it to reach room temperature completely. Decant to a sealable bottle, seal keeping it in the refrigerator, it will last for about a month.
Preparing the Premix: Combine all the liquid ingredients into one sizeable container, let it rest for 60 minutes, then strain preferably using muslin, to ensure it's completely strained.
For serving: Measure 85ml of your cocktail base to a mixing glass packed with ice, and agitate lightly for one minute until cold. Strain into a frosted cocktail glass or equivalent, decorate with a few cranberries and complete it with a light spray of the essential oil over the top.
