We present a home-style take on a drink featured on the seasonal cocktail list. This is a large-volume pre-mixed that's loaded with the essence of the festive period, rendering it excellent for a holiday party. Save the extra syrup for brunch beverages, sweets, or to mix another batch of this cocktail.
The Bikini Cocktail
Serves 10 guests
To make the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
To make the Drink (yields 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (see above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
Making the Syrup: Put the listed items into a pot, heat until it reaches a simmer, agitating so the sugar melts. Then, remove from the heat and leave to cool completely. Transfer into an clean bottle, close it and refrigerate it in the fridge, it can be stored for about four weeks.
Preparing the Cocktail Base: Pour every spirits and syrup into one big jug, allow it to infuse for one hour, then strain preferably using muslin, so it's completely strained.
When ready to serve: Pour 85ml from the premix into a mixing glass filled with ice, and agitate lightly for about 60 seconds to cool it down. Pour into an chilled martini glass or similar, decorate with the cranberries and complete it with a light spray of the essential oil over the top.