We present a home-style interpretation of a cocktail from the seasonal drinks list. This is a large-volume prepared mix that's loaded with the flavours of a festive period, making it ideal for your celebration. Any leftover syrup to use in brunch beverages, puddings, or to mix another batch of this cocktail.
The Bikini Cocktail
Serves 10 guests
For the Citrus Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Premix (yields 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
Making the Citrus Syrup: Place all the ingredients in a saucepan, bring to a simmer, mixing to dissolve. Next, take off the stove and leave to cool down entirely. Transfer to a sterilised bottle, close it and store chilled, it can be stored for about one month.
Preparing the Premix: Mix the specified liquids in a sizeable container, let it rest for an hour, then pass it through best through muslin, so it's completely strained.
For serving: Measure 85ml from the cocktail base into your mixing glass filled with ice, and stir gently for a minute until cold. Filter into a cold coupe glass or a similar vessel, top with some cranberries adding the final touch with a quick spritz of mandarin oil over the drink.
