We present a home-style take on a drink featured on the seasonal drinks list. Designed as a batch premix that is packed with flavours of a holiday season, making it perfect for your holiday party. Reserve the remaining citrus syrup for morning drinks, sweets, or to make another batch of the drink.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Cocktail (produces 850ml, to serve 10)
400ml decent vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
For the Citrus Syrup: Put the listed ingredients into a pot, bring to a simmer, stirring until the sugar dissolves. After that, take off the burner and let it to reach room temperature entirely. Decant into a clean bottle, seal and refrigerate it chilled, where it will keep for around four weeks.
To make Cocktail Base: Mix the specified liquid ingredients in a big jug, allow it to infuse for one hour, then pass it through , ideally through muslin, making it completely strained.
For serving: Measure 85ml from the batch mix to a mixing glass filled with ice, gently stirring gently for about 60 seconds to cool it down. Strain into a frosted cocktail glass or a similar vessel, top with the cranberries and finish using a brief mist with the mandarin essence above the glass.
