We present a home-style version of a drink found on a new menu. This is a batch prepared mix that is packed full of tastes of the festive period, which makes it excellent for hosting a holiday party. Save the extra syrup for brunch beverages, puddings, or for another batch of this cocktail.
The Bikini Cocktail
Yields 10 people
For the Citrus Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
To make the Cocktail (makes 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
For the Citrus Syrup: Place all the ingredients inside a pot, heat until it reaches a gentle boil, mixing until the sugar dissolves. Next, turn off the stove allowing it to cool fully. Decant to a clean bottle, cap it and store in the refrigerator, where it will keep for around one month.
For the Premix: Mix the specified liquid ingredients in a big jug, leave to sit for 60 minutes, then pass it through best through muslin, making it fully clarified.
For serving: Pour 85ml of the premix into your stirring glass packed with ice, and agitate carefully for one minute to chill. Strain to a cold coupe glass or similar, decorate with the cranberries and complete it using a brief mist with the mandarin essence over the drink.
