WThis is a home-style version of a beverage from a new menu. It's a large-volume prepared mix which is packed full of flavours of the festive period, making it perfect for your festive gathering. Any leftover syrup to use in brunch beverages, desserts, or to mix additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Premix (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
For the Citrus Syrup: Combine every items in a pan, bring to a light boil, stirring so the sugar melts. Then, take off the burner allowing it to cool fully. Pour into an sterilised bottle, cap it and store in the refrigerator, it will last for about four weeks.
To make Cocktail Base: Pour every liquid ingredients into one big jug, allow it to infuse for one hour, then pass it through best through a fine cloth, to ensure it's completely strained.
When ready to serve: Pour 85ml of the premix to a cocktail shaker packed with ice, and stir gently for about 60 seconds to cool it down. Filter into an frosted cocktail glass or equivalent, top with a few cranberries and complete it using a brief mist of mandarin oil over the top.
