WThis is a simplified interpretation of a beverage featured on a new menu. This is a large-volume premix that is loaded with the tastes of a holiday season, which makes it excellent for a holiday party. Reserve the remaining cordial for brunch beverages, desserts, or for additional servings of the drink.
Bikini Recipe
Yields 10 people
To make the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
To make the Premix (produces 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Place every components into a pan, heat until it reaches a light boil, agitating until the sugar dissolves. After that, turn off the burner and let it to reach room temperature completely. Pour into an clean bottle, close it and refrigerate it in the refrigerator, where it will keep for up to a month.
To make Cocktail Base: Mix all the liquids into one big jug, let it rest for 60 minutes, then pass it through , ideally through cheesecloth, making it fully clarified.
When ready to serve: Add 85ml from the batch mix into a cocktail shaker filled with ice, gently stirring lightly for one minute to cool it down. Filter into an chilled martini glass or equivalent, decorate with a few cranberries and complete it by giving it a quick spritz of mandarin oil over the drink.
