WThis is an easy take on a drink from the seasonal menu. This is a batch pre-mixed that's packed with essence associated with festive period, rendering it ideal for your celebration. Reserve the remaining syrup to use in breakfast cocktails, sweets, or for another batch of the drink.
The Bikini Cocktail
Serves 10 guests
To make the Citrus Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Premix (yields 850ml, enough for 10)
400ml decent vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (as made above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Combine every ingredients into a pot, heat until it reaches a gentle boil, mixing until the sugar dissolves. Then, take off the burner and let it to cool down entirely. Decant to a sterilised bottle, seal and store in the fridge, it can be stored for about a month.
For the Cocktail Base: Mix all the liquids into one sizeable container, leave to sit for an hour, then pass it through preferably using a fine cloth, making it completely strained.
For serving: Add 85ml of your premix into your cocktail shaker filled with ice, gently stirring gently for one minute until cold. Filter into a chilled martini glass or a similar vessel, garnish with a few cranberries adding the final touch with a quick spritz of the essential oil over the drink.
