WThis is a home-style version of a cocktail found on a new menu. Designed as a party-sized premix that is loaded with the tastes of a festive period, rendering it excellent for your festive gathering. Any leftover citrus syrup to use in brunch beverages, puddings, or to mix additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 people
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Cocktail (produces 850ml, enough for 10)
400ml premium vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Put the listed components into a pan, bring to a simmer, stirring so the sugar melts. After that, turn off the stove and let it to cool down completely. Pour into a clean bottle, seal and refrigerate it in the refrigerator, where it will keep for about a month.
To make Cocktail Base: Mix every liquid ingredients in a sizeable container, let it rest for 60 minutes, then strain , ideally through muslin, to ensure it's fully clarified.
For serving: Add 85ml of your premix into your mixing glass packed with ice, gently stirring carefully for a minute to chill. Filter into an cold coupe glass or equivalent, garnish with some cranberries and complete it using a quick spritz of the essential oil over the top.
