We present a home-style interpretation of a beverage featured on the seasonal drinks list. This is a party-sized prepared mix which is loaded with flavours of a Christmas time, rendering it excellent for hosting a celebration. Any leftover citrus syrup to use in breakfast cocktails, desserts, or to mix more rounds of the drink.
The Bikini Cocktail
Serves 10 servings
Ingredients for the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
Ingredients for the Drink (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
Making the Syrup: Combine every components inside a pot, heat until it reaches a light boil, agitating until the sugar dissolves. After that, take off the heat and leave to cool down fully. Transfer to a sealable bottle, close it and refrigerate it in the fridge, where it will keep for around one month.
To make Cocktail Base: Mix all the liquids in a large bottle, allow it to infuse for an hour, then strain preferably using a fine cloth, making it completely strained.
When ready to serve: Measure 85ml of your batch mix into your mixing glass filled with ice, gently stirring gently for one minute until cold. Strain into an cold coupe glass or a similar vessel, garnish with the cranberries adding the final touch using a brief mist of mandarin oil above the glass.
