WThis is a simplified version of a beverage found on a new menu. It's a batch pre-mixed that is packed full of essence of a Christmas time, rendering it excellent for your festive gathering. Any leftover syrup for brunch beverages, puddings, or to mix more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g fine sugar
For the Premix (makes 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
For the Syrup: Combine all the items inside a pot, heat until it reaches a light boil, stirring so the sugar melts. After that, remove from the heat allowing it to cool fully. Decant into an clean bottle, seal keeping it in the fridge, it will last for about a month.
To make Batch Mix: Combine the specified liquid ingredients in a sizeable container, allow it to infuse for an hour, then filter it best through muslin, so it's fully clarified.
To serve: Pour 85ml of the cocktail base into a stirring glass packed with ice, and stir gently for about 60 seconds to chill. Pour to a frosted cocktail glass or similar, decorate with the cranberries and finish using a light spray of mandarin oil over the drink.
