We present a home-style take on a drink featured on a new menu. This is a party-sized premix which is bursting with the tastes of a holiday season, which makes it perfect for a holiday party. Reserve the remaining citrus syrup to use in brunch beverages, puddings, or for more rounds of bikinis.
Bikini Recipe
Yields 10 servings
For the Clementine Cordial (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Cocktail (produces 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, as a final touch
Method
Making the Syrup: Put all the components in a pan, bring to a gentle boil, stirring to dissolve. Then, take off the burner and leave to cool down fully. Decant into an clean bottle, seal and refrigerate it chilled, it will last for around a month.
For the Cocktail Base: Combine every liquid ingredients into one big jug, let it rest for one hour, then pass it through best through a fine cloth, making it fully clarified.
For serving: Pour 85ml of your premix into a cocktail shaker containing ice, and agitate gently for about 60 seconds to chill. Filter into an frosted cocktail glass or a similar vessel, decorate with some cranberries and complete it by giving it a light spray of mandarin oil above the glass.
