WThis is a home-style interpretation of a cocktail from a new cocktail list. It's a party-sized premix that's bursting full of flavours of a holiday season, which makes it ideal for your festive gathering. Reserve the remaining syrup to use in brunch beverages, puddings, or for another batch of the drink.
The Bikini Cocktail
Serves 10 servings
For the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Premix (makes 850ml, enough for 10)
400ml good quality vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (as made above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Instructions
For the Syrup: Put the listed ingredients inside a pot, bring to a gentle boil, agitating until the sugar dissolves. Next, turn off the stove allowing it to reach room temperature fully. Transfer into an sealable bottle, seal and store in the fridge, where it will keep for around four weeks.
To make Cocktail Base: Mix the specified liquid ingredients in a large bottle, allow it to infuse for one hour, then pass it through best through cheesecloth, making it fully clarified.
When ready to serve: Pour 85ml from the batch mix into a cocktail shaker packed with ice, and stir lightly for one minute to chill. Filter to a chilled martini glass or equivalent, decorate with the cranberries and complete it using a light spray of mandarin oil over the drink.
