We present a home-style interpretation of a beverage featured on a new menu. It's a party-sized premix that's bursting with the tastes of the Christmas time, rendering it perfect for your festive gathering. Reserve the remaining syrup for morning drinks, puddings, or to make additional servings of this cocktail.
The Bikini Cocktail
Yields 10 guests
For the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Cocktail (produces 850ml, enough for 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (see above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
Making the Citrus Syrup: Place every ingredients in a pot, bring to a simmer, stirring so the sugar melts. Then, take off the burner and let it to cool fully. Pour into an sterilised bottle, cap it and store in the fridge, where it will keep for up to a month.
To make Batch Mix: Mix every liquids into one big jug, allow it to infuse for one hour, then strain , ideally through a fine cloth, to ensure it's perfectly clear.
For serving: Add 85ml of the cocktail base into a cocktail shaker filled with ice, gently stirring lightly for one minute to cool it down. Pour to a chilled martini glass or equivalent, garnish with the cranberries adding the final touch by giving it a quick spritz of mandarin oil over the top.
