We present a simplified version of a cocktail from a new menu. This is a party-sized prepared mix which is packed with essence of a Christmas time, rendering it ideal for your festive gathering. Reserve the remaining citrus syrup to use in breakfast cocktails, sweets, or for more rounds of this cocktail.
Bikini
Makes enough for 10 servings
To make the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (yields 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
For the Syrup: Combine all the ingredients in a pan, bring to a simmer, agitating until the sugar dissolves. Next, take off the heat and leave to cool down completely. Transfer into an sterilised bottle, cap it and refrigerate it in the fridge, it will last for up to four weeks.
For the Cocktail Base: Mix every liquids in a big jug, let it rest for 60 minutes, then filter it best through cheesecloth, so it's fully clarified.
To serve: Measure 85ml of your premix into your stirring glass containing ice, and stir gently for a minute to chill. Filter into an frosted cocktail glass or similar, top with the cranberries and complete it by giving it a light spray with the mandarin essence above the glass.
