We present a home-style take on a cocktail found on the seasonal drinks list. Designed as a large-volume prepared mix which is packed with essence of the festive period, rendering it ideal for a festive gathering. Any leftover syrup you can use for brunch beverages, desserts, or to mix another batch of the drink.
The Bikini Cocktail
Yields 10 people
For the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Drink (makes 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml clementine cordial (see above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Directions
To prepare the Syrup: Put every items inside a saucepan, heat until it reaches a gentle boil, mixing until the sugar dissolves. Next, take off the heat allowing it to cool down completely. Decant to a sealable bottle, close it keeping it in the fridge, where it will keep for about one month.
To make Premix: Mix every liquids into a sizeable container, let it rest for 60 minutes, then filter it best through a fine cloth, making it perfectly clear.
For serving: Pour 85ml from the premix to a cocktail shaker packed with ice, gently stirring gently for about 60 seconds to cool it down. Pour into a frosted cocktail glass or similar, garnish with a few cranberries adding the final touch using a brief mist of the essential oil over the drink.
