WThis is a home-style interpretation of a beverage featured on a new menu. This is a batch pre-mixed which is loaded with flavours of a holiday season, which makes it perfect for hosting a holiday party. Any leftover cordial to use in brunch beverages, desserts, or to make additional servings of this cocktail.
Bikini Recipe
Serves 10 servings
For the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Drink (makes 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (as made above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Method
For the Citrus Syrup: Place every components into a pot, heat until it reaches a light boil, mixing to dissolve. Then, turn off the stove and let it to cool down entirely. Pour into an sterilised bottle, seal and store chilled, it can be stored for around a month.
To make Cocktail Base: Mix every spirits and syrup in a sizeable container, leave to sit for an hour, then strain preferably using muslin, making it fully clarified.
When ready to serve: Add 85ml of your cocktail base into a stirring glass packed with ice, and stir carefully for about 60 seconds until cold. Pour into an frosted cocktail glass or similar, top with a few cranberries adding the final touch by giving it a quick spritz of mandarin oil over the drink.
