We present an easy take on a drink from the seasonal menu. It's a party-sized premix which is loaded with tastes of the festive period, which makes it perfect for a celebration. Reserve the remaining syrup for brunch beverages, sweets, or for additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (produces 850ml, serving 10)
400ml decent vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Put the listed ingredients in a pot, bring to a gentle boil, stirring so the sugar melts. Next, remove from the burner allowing it to reach room temperature entirely. Transfer into an sealable bottle, seal and store in the refrigerator, where it will keep for around four weeks.
For the Batch Mix: Combine the specified liquid ingredients into one big jug, allow it to infuse for 60 minutes, then strain , ideally through cheesecloth, so it's completely strained.
To serve: Pour 85ml of your cocktail base to a stirring glass filled with ice, gently stirring carefully for a minute until cold. Strain to a cold coupe glass or similar, decorate with a few cranberries and complete it by giving it a brief mist with the mandarin essence over the top.
