We present an easy take on a cocktail from the seasonal menu. It's a party-sized prepared mix which is bursting with the tastes of the holiday season, making it ideal for a holiday party. Any leftover citrus syrup to use in brunch beverages, desserts, or to mix more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
Ingredients for the Premix (produces 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Instructions
To prepare the Syrup: Place all the items into a pan, heat until it reaches a gentle boil, mixing to dissolve. Then, remove from the burner allowing it to cool down completely. Decant into an clean bottle, close it keeping it in the refrigerator, it will last for up to a month.
Preparing the Batch Mix: Pour the specified liquids into one large bottle, let it rest for one hour, then pass it through , ideally through a fine cloth, to ensure it's perfectly clear.
When ready to serve: Pour 85ml from the cocktail base to a cocktail shaker filled with ice, and stir carefully for about 60 seconds until cold. Pour to a frosted cocktail glass or a similar vessel, decorate with the cranberries and complete it with a light spray of the essential oil over the drink.
