We present a home-style version of a cocktail featured on a new menu. It's a batch prepared mix that's bursting full of tastes associated with Christmas time, which makes it excellent for your holiday party. Reserve the remaining syrup for breakfast cocktails, desserts, or to make additional servings of this cocktail.
The Bikini Cocktail
Yields 10 people
For the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (yields 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, as a final touch
Method
For the Syrup: Place every ingredients in a saucepan, heat until it reaches a simmer, agitating to dissolve. Then, remove from the stove and let it to reach room temperature completely. Transfer into an clean bottle, cap it and refrigerate it chilled, where it will keep for about four weeks.
For the Cocktail Base: Pour the specified liquids into one large bottle, leave to sit for one hour, then strain , ideally through muslin, to ensure it's perfectly clear.
For serving: Measure 85ml of the premix to a cocktail shaker containing ice, gently stirring gently for about 60 seconds to chill. Filter into a chilled martini glass or similar, top with a few cranberries adding the final touch with a quick spritz of mandarin oil over the top.
