We present a simplified take on a drink found on the seasonal cocktail list. This is a batch premix that is bursting with tastes associated with holiday season, rendering it ideal for hosting a festive gathering. Reserve the remaining syrup for breakfast cocktails, desserts, or to mix another batch of this cocktail.
The Bikini Cocktail
Serves 10 guests
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Premix (produces 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Instructions
Making the Citrus Syrup: Combine the listed components inside a pot, bring to a simmer, agitating to dissolve. Next, take off the stove and leave to cool fully. Decant into an sterilised bottle, cap it and store in the refrigerator, where it will keep for up to four weeks.
For the Batch Mix: Combine the specified liquids in a sizeable container, leave to sit for one hour, then filter it preferably using cheesecloth, making it completely strained.
When ready to serve: Measure 85ml from the batch mix into your cocktail shaker packed with ice, and agitate lightly for about 60 seconds until cold. Pour into an chilled martini glass or equivalent, decorate with some cranberries and complete it with a light spray of the essential oil over the drink.
