The Holiday Cocktail – How to Make It
WThis is a simplified interpretation of a drink found on our latest menu. It's a batch premix that's packed with the essence associated with festive period, rendering it ideal for your holiday party. Reserve the remaining syrup you can use for brunch beverages, sweets, or for more rounds of this cocktail.
Bikini
Makes enough for 10 guests
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
To make the Cocktail (yields 850ml, serving 10)
400ml good quality vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (see above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Instructions
For the Citrus Syrup: Put every components in a pan, heat until it reaches a gentle boil, mixing so the sugar melts. Next, take off the heat allowing it to cool down entirely. Decant to a clean bottle, seal and store chilled, where it will keep for around four weeks.
Preparing the Cocktail Base: Combine all the spirits and syrup into one sizeable container, leave to sit for an hour, then pass it through , ideally through a fine cloth, so it's completely strained.
When ready to serve: Add 85ml from the cocktail base to a cocktail shaker containing ice, and agitate lightly for a minute to cool it down. Pour into an frosted cocktail glass or a similar vessel, garnish with a few cranberries adding the final touch by giving it a light spray with the mandarin essence over the drink.
