We present a simplified take on a cocktail featured on a new drinks list. Designed as a party-sized premix which is packed with flavours of the holiday season, which makes it perfect for a festive gathering. Reserve the remaining citrus syrup for morning drinks, sweets, or to make additional servings of the drink.
The Bikini Cocktail
Serves 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
Ingredients for the Premix (yields 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
For the Syrup: Put all the components in a pan, heat until it reaches a light boil, agitating so the sugar melts. After that, turn off the burner allowing it to reach room temperature fully. Transfer to a sterilised bottle, seal and store chilled, it can be stored for about four weeks.
To make Batch Mix: Pour the specified liquids into one large bottle, leave to sit for an hour, then strain preferably using muslin, to ensure it's fully clarified.
When ready to serve: Add 85ml from the cocktail base to a stirring glass filled with ice, gently stirring carefully for about 60 seconds to cool it down. Pour into a frosted cocktail glass or equivalent, decorate with some cranberries and complete it by giving it a quick spritz with the mandarin essence above the glass.
