We present a simplified version of a cocktail from the seasonal menu. Designed as a party-sized pre-mixed that's packed with the tastes of a holiday season, making it ideal for hosting a festive gathering. Save the extra syrup you can use for brunch beverages, puddings, or to mix additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (produces 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (as made above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Instructions
For the Citrus Syrup: Put the listed items inside a pan, heat until it reaches a light boil, agitating so the sugar melts. Next, take off the burner and let it to cool down fully. Decant into a sealable bottle, seal and store in the refrigerator, it can be stored for around four weeks.
For the Cocktail Base: Mix every liquids into one big jug, leave to sit for 60 minutes, then pass it through best through muslin, making it fully clarified.
For serving: Add 85ml of the cocktail base into a stirring glass filled with ice, and agitate carefully for a minute to cool it down. Strain into a cold coupe glass or similar, decorate with the cranberries and finish using a light spray of the essential oil over the drink.
