WThis is a home-style take on a beverage from a new menu. Designed as a party-sized pre-mixed that's loaded full of flavours of a Christmas time, rendering it perfect for your celebration. Save the extra cordial to use in brunch beverages, desserts, or for additional servings of the drink.
Bikini Recipe
Yields 10 guests
To make the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
Ingredients for the Cocktail (yields 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (see above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Method
Making the Syrup: Place every items into a pan, bring to a simmer, stirring so the sugar melts. Then, turn off the heat and let it to cool down entirely. Decant into a sealable bottle, close it keeping it in the refrigerator, it will last for around one month.
To make Premix: Pour every liquids into a large bottle, let it rest for an hour, then pass it through preferably using muslin, making it fully clarified.
When ready to serve: Add 85ml of the cocktail base to a mixing glass containing ice, gently stirring gently for a minute until cold. Filter into an frosted cocktail glass or a similar vessel, top with the cranberries and complete it by giving it a brief mist of the essential oil above the glass.
