WThis is a home-style take on a cocktail found on the seasonal cocktail list. Designed as a party-sized pre-mixed that's bursting with essence associated with Christmas time, which makes it ideal for a holiday party. Any leftover cordial for breakfast cocktails, puddings, or for another batch of the drink.
Bikini Recipe
Yields 10 servings
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
To make the Drink (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Place all the components into a saucepan, bring to a simmer, mixing to dissolve. Then, remove from the burner and let it to reach room temperature completely. Decant to a sealable bottle, cap it keeping it chilled, it can be stored for around four weeks.
For the Cocktail Base: Pour all the liquids into one large bottle, allow it to infuse for 60 minutes, then filter it best through cheesecloth, so it's perfectly clear.
For serving: Add 85ml of your batch mix into a stirring glass packed with ice, and stir carefully for one minute to chill. Filter into an frosted cocktail glass or a similar vessel, top with some cranberries and complete it with a light spray of the essential oil over the drink.
