We present a simplified interpretation of a beverage featured on the seasonal menu. Designed as a party-sized prepared mix which is loaded with the flavours associated with holiday season, making it excellent for a celebration. Reserve the remaining syrup to use in breakfast cocktails, puddings, or for more rounds of bikinis.
Bikini
Makes enough for 10 servings
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Drink (makes 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Method
Making the Syrup: Combine every items into a saucepan, bring to a gentle boil, mixing until the sugar dissolves. Then, turn off the stove allowing it to cool down entirely. Decant to a sterilised bottle, cap it and store chilled, it can be stored for up to four weeks.
To make Cocktail Base: Mix the specified spirits and syrup in a large bottle, leave to sit for 60 minutes, then strain preferably using a fine cloth, to ensure it's completely strained.
To serve: Add 85ml of the premix to a mixing glass containing ice, and agitate gently for one minute to chill. Strain to a cold coupe glass or a similar vessel, top with some cranberries and finish using a brief mist with the mandarin essence over the top.
