The Holiday Drink – A Recipe
WThis is an easy take on a beverage featured on the seasonal menu. It's a large-volume pre-mixed which is packed full of tastes of a holiday season, rendering it ideal for a celebration. Reserve the remaining cordial to use in breakfast cocktails, puddings, or for additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Premix (makes 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
To prepare the Syrup: Place the listed items into a saucepan, bring to a gentle boil, stirring so the sugar melts. Then, remove from the stove and let it to cool fully. Decant into an sterilised bottle, cap it keeping it in the refrigerator, where it will keep for up to a month.
Preparing the Premix: Pour every spirits and syrup into a sizeable container, allow it to infuse for 60 minutes, then filter it preferably using muslin, so it's perfectly clear.
When ready to serve: Add 85ml from the cocktail base to a cocktail shaker containing ice, and stir carefully for a minute to chill. Filter into a frosted cocktail glass or a similar vessel, garnish with the cranberries and complete it by giving it a light spray of the essential oil over the drink.
