WThis is an easy take on a cocktail found on the seasonal drinks list. Designed as a party-sized prepared mix that's packed with flavours of a festive period, which makes it excellent for your festive gathering. Save the extra citrus syrup to use in morning drinks, desserts, or to make another batch of this cocktail.
The Bikini Cocktail
Yields 10 servings
For the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
Ingredients for the Premix (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Method
To prepare the Syrup: Combine all the ingredients inside a pan, bring to a simmer, agitating until the sugar dissolves. Next, turn off the heat and let it to cool down entirely. Decant into a sterilised bottle, close it keeping it in the refrigerator, it can be stored for up to one month.
For the Batch Mix: Pour all the liquids in a big jug, allow it to infuse for one hour, then filter it best through a fine cloth, so it's fully clarified.
To serve: Measure 85ml from the cocktail base to a cocktail shaker packed with ice, gently stirring gently for a minute to chill. Pour into an cold coupe glass or equivalent, top with a few cranberries adding the final touch with a light spray of the essential oil over the drink.
