WThis is an easy take on a cocktail found on a new menu. This is a large-volume pre-mixed that's bursting with flavours of a holiday season, rendering it ideal for a festive gathering. Any leftover citrus syrup for morning drinks, sweets, or to make another batch of the drink.
Bikini
Serves 10 people
To make the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Cocktail (yields 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
For the Citrus Syrup: Combine every ingredients in a saucepan, bring to a simmer, agitating so the sugar melts. Then, take off the burner and leave to cool down entirely. Decant to a sterilised bottle, cap it and store in the refrigerator, it can be stored for up to one month.
To make Cocktail Base: Mix the specified liquids into a sizeable container, leave to sit for one hour, then filter it , ideally through cheesecloth, so it's fully clarified.
When ready to serve: Pour 85ml of your cocktail base into your cocktail shaker filled with ice, gently stirring gently for a minute until cold. Filter into an frosted cocktail glass or similar, top with some cranberries adding the final touch by giving it a quick spritz with the mandarin essence over the top.
