We present a home-style take on a beverage featured on a new menu. Designed as a large-volume pre-mixed that is packed full of flavours of a holiday season, making it excellent for hosting a celebration. Save the extra syrup you can use for breakfast cocktails, puddings, or to make additional servings of this cocktail.
The Bikini Cocktail
Serves 10 guests
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Drink (produces 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
To prepare the Syrup: Place every ingredients inside a pan, bring to a light boil, stirring so the sugar melts. After that, remove from the stove allowing it to cool completely. Decant into an clean bottle, close it keeping it chilled, it can be stored for around a month.
Preparing the Cocktail Base: Pour every liquids into a sizeable container, let it rest for one hour, then pass it through best through a fine cloth, so it's completely strained.
When ready to serve: Measure 85ml of the premix to a cocktail shaker packed with ice, and stir carefully for about 60 seconds until cold. Filter into an cold coupe glass or a similar vessel, decorate with some cranberries and complete it by giving it a brief mist of the essential oil over the drink.
