We present an easy interpretation of a beverage featured on a new menu. It's a large-volume premix that is bursting with tastes of the Christmas time, which makes it perfect for hosting a festive gathering. Any leftover syrup to use in brunch beverages, desserts, or for another batch of bikinis.
Bikini
Serves 10 guests
For the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (makes 850ml, enough for 10)
400ml premium vodka
100ml dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Directions
To prepare the Syrup: Place every ingredients into a saucepan, heat until it reaches a light boil, agitating until the sugar dissolves. After that, take off the stove and leave to reach room temperature entirely. Decant into an sterilised bottle, cap it and refrigerate it in the refrigerator, it will last for up to one month.
For the Batch Mix: Combine the specified liquid ingredients into a big jug, leave to sit for an hour, then strain best through cheesecloth, to ensure it's perfectly clear.
To serve: Add 85ml of your premix into a cocktail shaker packed with ice, gently stirring gently for a minute until cold. Filter to a cold coupe glass or similar, decorate with some cranberries and finish with a brief mist of the essential oil over the drink.
