The Holiday Cocktail – A Recipe
We present a simplified interpretation of a cocktail from our latest menu. This is a party-sized premix which is packed with the tastes of the festive period, making it ideal for a celebration. Save the extra syrup to use in breakfast cocktails, puddings, or for more rounds of bikinis.
The Bikini Cocktail
Serves 10 guests
To make the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Premix (yields 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Combine all the ingredients in a pot, bring to a simmer, stirring until the sugar dissolves. Next, take off the stove allowing it to reach room temperature entirely. Pour into an sealable bottle, cap it and store in the refrigerator, it will last for around a month.
Preparing the Cocktail Base: Combine all the liquids in a sizeable container, allow it to infuse for one hour, then pass it through , ideally through muslin, making it fully clarified.
To serve: Add 85ml of your premix into your cocktail shaker containing ice, and agitate carefully for one minute to chill. Pour to a chilled martini glass or similar, garnish with a few cranberries and complete it with a brief mist with the mandarin essence above the glass.
