We present a home-style take on a beverage featured on a new menu. It's a large-volume premix that is loaded with tastes of the Christmas time, which makes it ideal for a holiday party. Reserve the remaining cordial to use in brunch beverages, desserts, or for additional servings of this cocktail.
Bikini Recipe
Makes enough for 10 people
To make the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Drink (makes 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Put all the components in a saucepan, bring to a simmer, agitating to dissolve. Next, remove from the heat and let it to cool completely. Decant into an clean bottle, close it keeping it chilled, where it will keep for about four weeks.
For the Premix: Combine all the spirits and syrup into one sizeable container, let it rest for 60 minutes, then pass it through preferably using a fine cloth, to ensure it's completely strained.
When ready to serve: Add 85ml of the cocktail base into a stirring glass packed with ice, and stir gently for a minute to cool it down. Pour into an frosted cocktail glass or equivalent, decorate with a few cranberries and finish with a light spray with the mandarin essence above the glass.
