WThis is a home-style version of a drink found on a new menu. Designed as a large-volume premix that's loaded full of essence of the Christmas time, making it ideal for hosting a celebration. Save the extra citrus syrup to use in breakfast cocktails, desserts, or to make another batch of the drink.
The Bikini Cocktail
Serves 10 servings
To make the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Premix (produces 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (see above)
Whole cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
To prepare the Citrus Syrup: Put every ingredients in a saucepan, heat until it reaches a light boil, stirring until the sugar dissolves. Then, remove from the burner and leave to reach room temperature completely. Decant into an sterilised bottle, seal and store in the refrigerator, it can be stored for around four weeks.
For the Premix: Mix all the spirits and syrup into one big jug, let it rest for 60 minutes, then strain , ideally through a fine cloth, to ensure it's completely strained.
When ready to serve: Measure 85ml of your cocktail base to a mixing glass packed with ice, and agitate gently for about 60 seconds to cool it down. Filter into an cold coupe glass or similar, decorate with a few cranberries adding the final touch using a light spray of mandarin oil over the drink.
