We present an easy version of a drink found on a new drinks list. It's a large-volume pre-mixed that is packed with the tastes associated with festive period, rendering it excellent for a celebration. Save the extra citrus syrup you can use for brunch beverages, puddings, or for additional servings of the drink.
The Bikini Cocktail
Serves 10 people
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Cocktail (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Directions
Making the Citrus Syrup: Place every items inside a pan, heat until it reaches a gentle boil, agitating until the sugar dissolves. After that, turn off the burner and let it to reach room temperature entirely. Pour into an clean bottle, close it and store chilled, it will last for up to four weeks.
To make Premix: Combine every liquids into one big jug, let it rest for an hour, then strain best through muslin, to ensure it's fully clarified.
For serving: Measure 85ml of your cocktail base into a stirring glass containing ice, gently stirring gently for one minute to chill. Filter to a chilled martini glass or a similar vessel, top with some cranberries and finish by giving it a light spray of mandarin oil over the drink.
