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This Festive Cocktail – How to Make It

WHere is a home-style interpretation of a drink featured on the seasonal menu. It's a batch premix which is packed full of flavours associated with festive period, which makes it excellent for a festive gathering. Save the extra cordial you can use for brunch beverages, sweets, or to mix additional servings of bikinis.

Bikini

Yields 10 servings

For the Citrus Syrup (makes 750ml)

300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar

For the Premix (yields 850ml, serving 10)

400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, to finish

Instructions

For the Syrup: Put the listed items in a saucepan, heat until it reaches a light boil, stirring until the sugar dissolves. Then, take off the stove and leave to cool entirely. Pour into a sealable bottle, close it and store chilled, where it will keep for around a month.

To make Cocktail Base: Combine all the liquids into a big jug, allow it to infuse for 60 minutes, then filter it , ideally through a fine cloth, to ensure it's perfectly clear.

To serve: Pour 85ml of the premix into a stirring glass containing ice, and agitate carefully for one minute to cool it down. Pour to a chilled martini glass or equivalent, top with the cranberries and complete it by giving it a brief mist of the essential oil over the top.

By

Tony Wong

A certified gemologist with over 15 years of experience in diamond grading and international gem markets, specializing in rare stone authentication.

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