WThis is an easy interpretation of a cocktail from the seasonal menu. Designed as a large-volume premix that is bursting with the essence of a festive period, rendering it excellent for hosting a festive gathering. Save the extra cordial for brunch beverages, puddings, or to make additional servings of this cocktail.
Bikini
Serves 10 guests
To make the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Premix (produces 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Citrus Syrup: Put all the items in a pot, bring to a light boil, agitating to dissolve. Then, remove from the stove allowing it to reach room temperature completely. Decant to a sealable bottle, cap it keeping it in the refrigerator, it will last for around a month.
To make Batch Mix: Mix every liquid ingredients into one large bottle, allow it to infuse for 60 minutes, then filter it preferably using a fine cloth, making it fully clarified.
For serving: Measure 85ml from the cocktail base into your cocktail shaker packed with ice, and agitate lightly for about 60 seconds to cool it down. Strain into an chilled martini glass or a similar vessel, garnish with some cranberries and complete it by giving it a light spray of the essential oil over the top.
