We present a home-style take on a cocktail featured on the seasonal cocktail list. This is a party-sized prepared mix that is bursting with tastes associated with festive period, rendering it ideal for your festive gathering. Any leftover citrus syrup you can use for brunch beverages, sweets, or to make another batch of bikinis.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
For the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (see above)
Whole cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Citrus Syrup: Combine every components into a pot, heat until it reaches a gentle boil, stirring so the sugar melts. Next, remove from the burner and leave to reach room temperature fully. Transfer into an sterilised bottle, cap it and refrigerate it in the fridge, where it will keep for about four weeks.
Preparing the Cocktail Base: Combine every spirits and syrup into one sizeable container, let it rest for one hour, then filter it best through muslin, making it perfectly clear.
When ready to serve: Pour 85ml from the cocktail base to a cocktail shaker packed with ice, and agitate gently for about 60 seconds to chill. Strain into a frosted cocktail glass or equivalent, garnish with some cranberries and finish using a brief mist of mandarin oil over the drink.
