We present a simplified interpretation of a beverage from the seasonal cocktail list. This is a batch premix that is packed with the flavours of a holiday season, making it ideal for a festive gathering. Save the extra citrus syrup you can use for breakfast cocktails, sweets, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
Ingredients for the Cocktail (produces 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
Making the Citrus Syrup: Put every ingredients in a pot, bring to a simmer, agitating to dissolve. After that, turn off the heat and let it to reach room temperature entirely. Transfer into a sealable bottle, close it and refrigerate it chilled, where it will keep for about four weeks.
Preparing the Cocktail Base: Pour the specified liquid ingredients into one large bottle, let it rest for 60 minutes, then strain best through cheesecloth, so it's fully clarified.
To serve: Measure 85ml of the cocktail base to a cocktail shaker packed with ice, gently stirring carefully for about 60 seconds to chill. Strain into an chilled martini glass or equivalent, decorate with a few cranberries and finish using a light spray of mandarin oil above the glass.
