We present a home-style interpretation of a beverage from a new cocktail list. This is a party-sized prepared mix that is bursting with flavours of a festive period, rendering it perfect for your celebration. Save the extra citrus syrup for breakfast cocktails, desserts, or for additional servings of the drink.
The Bikini Cocktail
Serves 10 guests
To make the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Premix (yields 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Method
To prepare the Citrus Syrup: Place the listed items into a pot, bring to a gentle boil, agitating until the sugar dissolves. After that, take off the stove and leave to cool fully. Transfer into a sealable bottle, cap it and store chilled, it can be stored for up to one month.
To make Cocktail Base: Pour the specified liquids in a big jug, allow it to infuse for one hour, then strain best through muslin, making it completely strained.
When ready to serve: Add 85ml from the premix into a stirring glass packed with ice, and agitate carefully for a minute until cold. Pour into a frosted cocktail glass or a similar vessel, garnish with the cranberries and complete it with a quick spritz of the essential oil over the drink.
