WThis is a simplified take on a beverage featured on the seasonal menu. Designed as a large-volume prepared mix that is bursting full of tastes associated with holiday season, rendering it ideal for hosting a celebration. Save the extra citrus syrup for brunch beverages, desserts, or for another batch of this cocktail.
Bikini
Makes enough for 10 servings
Ingredients for the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
Ingredients for the Premix (makes 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Place all the ingredients inside a saucepan, heat until it reaches a light boil, mixing to dissolve. Next, remove from the heat allowing it to cool fully. Transfer to a clean bottle, cap it keeping it in the refrigerator, it can be stored for around four weeks.
For the Premix: Combine the specified liquid ingredients in a large bottle, allow it to infuse for one hour, then filter it best through cheesecloth, to ensure it's completely strained.
When ready to serve: Add 85ml of your cocktail base into your cocktail shaker packed with ice, and stir gently for about 60 seconds until cold. Filter into a cold coupe glass or similar, garnish with the cranberries and complete it using a brief mist with the mandarin essence above the glass.
