We present a simplified take on a beverage featured on a new menu. This is a large-volume prepared mix that is packed with the tastes of a Christmas time, which makes it excellent for hosting a holiday party. Reserve the remaining citrus syrup you can use for brunch beverages, puddings, or for more rounds of the drink.
Bikini Recipe
Serves 10 servings
To make the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (yields 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch
Method
To prepare the Syrup: Combine all the ingredients into a pan, heat until it reaches a gentle boil, stirring so the sugar melts. Then, remove from the stove allowing it to cool down completely. Decant to a sealable bottle, seal and store in the refrigerator, it can be stored for up to one month.
For the Premix: Combine every spirits and syrup in a big jug, let it rest for one hour, then strain , ideally through cheesecloth, to ensure it's perfectly clear.
When ready to serve: Measure 85ml from the premix into a mixing glass filled with ice, and stir gently for about 60 seconds to cool it down. Filter into an chilled martini glass or a similar vessel, top with some cranberries and finish using a light spray of the essential oil above the glass.
