This Festive Drink – How to Make It
We present a home-style interpretation of a drink from a new cocktail list. Designed as a batch pre-mixed which is loaded with the flavours associated with Christmas time, making it perfect for a celebration. Any leftover syrup for brunch beverages, desserts, or for more rounds of this cocktail.
Bikini Recipe
Makes enough for 10 people
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Cocktail (yields 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Method
To prepare the Syrup: Place all the components into a pan, heat until it reaches a light boil, agitating to dissolve. Next, turn off the heat and leave to reach room temperature entirely. Pour into an sterilised bottle, cap it keeping it in the fridge, it will last for up to four weeks.
To make Cocktail Base: Mix all the liquids into a large bottle, leave to sit for an hour, then strain preferably using cheesecloth, making it perfectly clear.
When ready to serve: Pour 85ml from the batch mix into a mixing glass containing ice, and stir carefully for one minute until cold. Strain into a cold coupe glass or similar, top with a few cranberries and finish with a brief mist of the essential oil above the glass.