This Festive Cocktail – A Recipe
We present a simplified version of a drink found on a new menu. Designed as a batch prepared mix that's loaded full of flavours of the festive period, rendering it excellent for hosting a festive gathering. Save the extra cordial you can use for brunch beverages, puddings, or to make another batch of this cocktail.
Bikini
Makes enough for 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
For the Syrup: Put every items into a pan, bring to a gentle boil, stirring so the sugar melts. Then, remove from the heat and let it to cool entirely. Decant into an sterilised bottle, close it and store in the refrigerator, it will last for about one month.
To make Cocktail Base: Combine every spirits and syrup in a large bottle, allow it to infuse for one hour, then filter it , ideally through cheesecloth, so it's completely strained.
To serve: Pour 85ml of your premix into a cocktail shaker packed with ice, and agitate gently for a minute to cool it down. Filter into an cold coupe glass or a similar vessel, garnish with some cranberries and complete it using a light spray of mandarin oil over the top.
