WThis is an easy take on a beverage featured on the seasonal cocktail list. Designed as a party-sized prepared mix that's bursting with the tastes of a Christmas time, rendering it excellent for hosting a holiday party. Reserve the remaining syrup to use in breakfast cocktails, puddings, or to mix another batch of this cocktail.
The Bikini Cocktail
Yields 10 servings
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
Ingredients for the Drink (makes 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
For the Citrus Syrup: Combine the listed components into a saucepan, bring to a gentle boil, stirring so the sugar melts. After that, remove from the heat allowing it to cool down completely. Decant to a sealable bottle, close it and store in the fridge, where it will keep for up to a month.
To make Cocktail Base: Pour all the liquid ingredients in a large bottle, allow it to infuse for an hour, then filter it preferably using muslin, so it's fully clarified.
When ready to serve: Measure 85ml of your premix into your stirring glass packed with ice, and agitate carefully for one minute to cool it down. Filter to a frosted cocktail glass or equivalent, top with a few cranberries adding the final touch using a light spray with the mandarin essence over the top.
