We present a simplified take on a drink featured on a new menu. Designed as a party-sized premix that is bursting with the flavours of a Christmas time, making it perfect for your festive gathering. Reserve the remaining syrup you can use for breakfast cocktails, puddings, or to make another batch of bikinis.
The Bikini Cocktail
Makes enough for 10 guests
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
Ingredients for the Cocktail (produces 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Combine every ingredients in a saucepan, heat until it reaches a gentle boil, mixing to dissolve. After that, take off the heat and let it to reach room temperature entirely. Decant into a sterilised bottle, close it and store in the fridge, where it will keep for about one month.
For the Cocktail Base: Combine every spirits and syrup into a large bottle, let it rest for 60 minutes, then pass it through preferably using cheesecloth, so it's fully clarified.
When ready to serve: Measure 85ml from the cocktail base into your cocktail shaker filled with ice, and stir gently for about 60 seconds to chill. Filter to a frosted cocktail glass or similar, top with a few cranberries adding the final touch using a light spray with the mandarin essence above the glass.
