We present a simplified take on a drink featured on the seasonal cocktail list. It's a large-volume premix which is bursting full of essence associated with festive period, making it ideal for your celebration. Reserve the remaining syrup for brunch beverages, sweets, or for more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Premix (yields 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (see above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
Making the Citrus Syrup: Put every ingredients into a saucepan, bring to a gentle boil, mixing to dissolve. Next, turn off the stove and leave to cool fully. Pour to a sterilised bottle, cap it and refrigerate it chilled, it can be stored for about one month.
To make Cocktail Base: Mix every spirits and syrup in a large bottle, let it rest for 60 minutes, then pass it through , ideally through cheesecloth, making it fully clarified.
To serve: Pour 85ml of your cocktail base into a cocktail shaker containing ice, and stir lightly for about 60 seconds to cool it down. Filter to a frosted cocktail glass or a similar vessel, decorate with the cranberries and finish using a brief mist of mandarin oil over the drink.
