WThis is an easy interpretation of a drink featured on the seasonal drinks list. Designed as a large-volume premix that is packed with essence of a Christmas time, which makes it perfect for hosting a holiday party. Save the extra citrus syrup you can use for brunch beverages, desserts, or to make additional servings of this cocktail.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Drink (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Combine the listed ingredients inside a saucepan, bring to a gentle boil, mixing so the sugar melts. Next, turn off the burner and leave to reach room temperature completely. Decant into a sterilised bottle, cap it keeping it chilled, where it will keep for about a month.
For the Premix: Mix every liquid ingredients into a large bottle, allow it to infuse for one hour, then strain preferably using cheesecloth, making it completely strained.
To serve: Add 85ml of your cocktail base into your cocktail shaker packed with ice, and stir lightly for about 60 seconds until cold. Filter into an cold coupe glass or equivalent, top with the cranberries and complete it using a quick spritz with the mandarin essence over the top.
