WThis is a simplified interpretation of a beverage featured on the seasonal cocktail list. Designed as a party-sized pre-mixed that's packed with the flavours of a Christmas time, rendering it excellent for hosting a celebration. Save the extra cordial for brunch beverages, desserts, or to mix more rounds of bikinis.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Cocktail (produces 850ml, to serve 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml citrus syrup (see above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Method
To prepare the Syrup: Put all the items into a pan, heat until it reaches a simmer, agitating so the sugar melts. Then, remove from the burner allowing it to cool completely. Transfer to a sealable bottle, seal and store chilled, where it will keep for about one month.
For the Premix: Combine every liquid ingredients in a big jug, leave to sit for one hour, then strain preferably using cheesecloth, so it's fully clarified.
When ready to serve: Pour 85ml of the cocktail base into a cocktail shaker containing ice, gently stirring gently for about 60 seconds to cool it down. Filter into a cold coupe glass or a similar vessel, garnish with the cranberries and complete it by giving it a brief mist of the essential oil over the drink.
