We present a simplified take on a drink featured on a new cocktail list. It's a batch prepared mix that is packed with the essence associated with festive period, which makes it perfect for a festive gathering. Save the extra syrup to use in brunch beverages, sweets, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
For the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Premix (yields 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
To prepare the Syrup: Place every ingredients in a pot, heat until it reaches a light boil, stirring until the sugar dissolves. After that, turn off the heat and leave to reach room temperature entirely. Decant into a sterilised bottle, cap it keeping it in the fridge, it will last for up to a month.
To make Cocktail Base: Mix every liquid ingredients into a large bottle, leave to sit for 60 minutes, then strain preferably using muslin, to ensure it's fully clarified.
For serving: Measure 85ml of your premix to a stirring glass containing ice, and agitate carefully for a minute until cold. Filter into a cold coupe glass or a similar vessel, top with the cranberries and finish by giving it a light spray of mandarin oil above the glass.
