We present a simplified version of a beverage found on a new menu. Designed as a large-volume prepared mix which is loaded full of essence of the holiday season, rendering it ideal for a celebration. Reserve the remaining syrup for brunch beverages, desserts, or to mix more rounds of this cocktail.
Bikini
Serves 10 guests
To make the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (produces 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Combine every ingredients into a pan, bring to a gentle boil, mixing until the sugar dissolves. After that, turn off the heat allowing it to cool down entirely. Pour to a clean bottle, close it and refrigerate it in the fridge, it can be stored for about one month.
To make Cocktail Base: Combine the specified liquids into one big jug, allow it to infuse for an hour, then filter it preferably using muslin, making it completely strained.
To serve: Pour 85ml of your cocktail base to a stirring glass filled with ice, and stir lightly for a minute to cool it down. Pour into an cold coupe glass or a similar vessel, garnish with some cranberries and finish using a brief mist with the mandarin essence over the top.
