WThis is a home-style take on a drink found on a new cocktail list. Designed as a large-volume prepared mix which is bursting with the tastes of the Christmas time, making it excellent for a celebration. Save the extra citrus syrup to use in breakfast cocktails, puddings, or to make more rounds of this cocktail.
The Bikini Cocktail
Serves 10 guests
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
Ingredients for the Premix (yields 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
For the Syrup: Place the listed components in a saucepan, heat until it reaches a light boil, agitating to dissolve. Next, remove from the burner and leave to cool down fully. Pour into a clean bottle, seal keeping it in the refrigerator, it will last for about a month.
For the Batch Mix: Combine all the spirits and syrup in a large bottle, let it rest for one hour, then pass it through preferably using a fine cloth, making it perfectly clear.
When ready to serve: Pour 85ml of your batch mix to a cocktail shaker filled with ice, and stir gently for one minute until cold. Filter to a frosted cocktail glass or equivalent, decorate with a few cranberries and finish with a brief mist of mandarin oil above the glass.
