WThis is a simplified interpretation of a cocktail from the seasonal menu. This is a large-volume prepared mix that is packed with the essence of a holiday season, which makes it ideal for a festive gathering. Any leftover syrup you can use for breakfast cocktails, puddings, or to make more rounds of bikinis.
Bikini
Serves 10 guests
For the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Drink (makes 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Method
For the Citrus Syrup: Put all the components inside a pot, heat until it reaches a gentle boil, agitating until the sugar dissolves. Next, turn off the stove allowing it to cool entirely. Decant into an sterilised bottle, close it keeping it in the refrigerator, where it will keep for up to four weeks.
Preparing the Premix: Combine all the liquid ingredients into a sizeable container, leave to sit for one hour, then strain , ideally through muslin, so it's perfectly clear.
When ready to serve: Pour 85ml from the cocktail base into a cocktail shaker filled with ice, and agitate lightly for about 60 seconds until cold. Filter to a chilled martini glass or equivalent, decorate with the cranberries adding the final touch by giving it a quick spritz of the essential oil above the glass.
