We present a simplified take on a beverage found on the seasonal drinks list. This is a batch premix that's packed with flavours associated with Christmas time, making it perfect for a festive gathering. Any leftover citrus syrup to use in brunch beverages, sweets, or to make more rounds of the drink.
Bikini Recipe
Yields 10 guests
To make the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Cocktail (produces 850ml, serving 10)
400ml decent vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine syrup (as made above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
For the Syrup: Put the listed components in a pan, heat until it reaches a gentle boil, agitating to dissolve. Then, remove from the stove allowing it to reach room temperature entirely. Pour to a sterilised bottle, cap it keeping it in the refrigerator, where it will keep for around one month.
For the Cocktail Base: Pour all the spirits and syrup into one large bottle, let it rest for one hour, then filter it preferably using muslin, so it's perfectly clear.
For serving: Add 85ml of the batch mix to a cocktail shaker packed with ice, and agitate carefully for about 60 seconds to chill. Pour into an frosted cocktail glass or equivalent, top with some cranberries adding the final touch using a quick spritz of the essential oil over the top.
