We present an easy take on a drink featured on the seasonal menu. Designed as a large-volume prepared mix that is packed with the flavours of a Christmas time, making it ideal for hosting a celebration. Reserve the remaining syrup to use in morning drinks, puddings, or to mix more rounds of the drink.
Bikini Recipe
Makes enough for 10 servings
To make the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Premix (produces 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml clementine cordial (as made above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Method
For the Cordial: Put all the ingredients in a saucepan, bring to a gentle boil, stirring to dissolve. Then, take off the burner and let it to cool down fully. Pour into an sealable bottle, seal keeping it chilled, it will last for up to four weeks.
For the Cocktail Base: Pour every spirits and syrup into one big jug, leave to sit for an hour, then filter it best through muslin, so it's fully clarified.
To serve: Measure 85ml of your cocktail base into a mixing glass packed with ice, and stir lightly for about 60 seconds until cold. Strain to a frosted cocktail glass or equivalent, garnish with the cranberries adding the final touch by giving it a light spray of mandarin oil over the top.
