This Festive Bikini – A Recipe
WThis is a home-style interpretation of a beverage featured on a new cocktail list. It's a party-sized premix which is packed with the essence associated with holiday season, rendering it excellent for a celebration. Reserve the remaining citrus syrup you can use for brunch beverages, sweets, or to mix more rounds of the drink.
Bikini Recipe
Makes enough for 10 guests
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Premix (makes 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Place all the ingredients into a pot, bring to a light boil, stirring to dissolve. Next, turn off the burner and let it to cool down entirely. Decant into an sterilised bottle, seal keeping it in the refrigerator, it will last for around one month.
Preparing the Batch Mix: Pour every liquids into a large bottle, let it rest for 60 minutes, then strain preferably using a fine cloth, to ensure it's fully clarified.
When ready to serve: Add 85ml of the batch mix into a cocktail shaker packed with ice, and stir lightly for one minute to chill. Pour into an frosted cocktail glass or a similar vessel, decorate with the cranberries adding the final touch with a quick spritz with the mandarin essence above the glass.