We present an easy take on a beverage found on a new menu. This is a batch prepared mix that is packed with the flavours of a holiday season, which makes it excellent for your festive gathering. Save the extra syrup you can use for breakfast cocktails, desserts, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Premix (yields 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml clementine cordial (as made above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Put the listed components inside a pan, bring to a simmer, stirring until the sugar dissolves. Next, turn off the burner allowing it to reach room temperature completely. Transfer into an clean bottle, close it and refrigerate it in the fridge, it will last for around a month.
Preparing the Premix: Combine the specified liquids into one big jug, leave to sit for 60 minutes, then pass it through , ideally through cheesecloth, making it fully clarified.
When ready to serve: Add 85ml of the cocktail base into your stirring glass packed with ice, and stir lightly for a minute to cool it down. Strain into a frosted cocktail glass or similar, top with a few cranberries adding the final touch by giving it a quick spritz of the essential oil above the glass.
