WThis is a home-style version of a beverage featured on a new cocktail list. This is a party-sized prepared mix which is loaded with the essence of a festive period, making it perfect for hosting a holiday party. Any leftover syrup to use in breakfast cocktails, puddings, or for additional servings of this cocktail.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Cocktail (yields 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
For the Syrup: Put all the items in a saucepan, bring to a simmer, mixing until the sugar dissolves. Next, take off the burner and leave to cool fully. Transfer to a clean bottle, cap it and refrigerate it chilled, it can be stored for around four weeks.
To make Batch Mix: Mix the specified spirits and syrup into a sizeable container, allow it to infuse for an hour, then pass it through preferably using muslin, making it perfectly clear.
When ready to serve: Pour 85ml of your batch mix into your cocktail shaker containing ice, and agitate gently for a minute until cold. Filter into an cold coupe glass or a similar vessel, top with some cranberries adding the final touch by giving it a brief mist with the mandarin essence over the top.
