This Festive Cocktail – A Recipe
We present an easy version of a beverage from our latest menu. This is a party-sized prepared mix that is bursting with flavours of the festive period, which makes it excellent for hosting a celebration. Any leftover syrup to use in brunch beverages, desserts, or to make another batch of the drink.
Bikini
Makes enough for 10 servings
For the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Drink (makes 850ml, enough for 10)
400ml decent vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Citrus Syrup: Put all the components in a pot, bring to a simmer, stirring until the sugar dissolves. Then, turn off the heat allowing it to cool down entirely. Transfer into a sterilised bottle, cap it keeping it in the refrigerator, where it will keep for around a month.
For the Cocktail Base: Pour the specified spirits and syrup into one big jug, leave to sit for an hour, then strain , ideally through muslin, making it perfectly clear.
To serve: Add 85ml of the cocktail base to a mixing glass containing ice, gently stirring lightly for one minute to chill. Pour into an cold coupe glass or equivalent, top with the cranberries and complete it using a quick spritz with the mandarin essence above the glass.
