WThis is a home-style interpretation of a drink found on a new cocktail list. This is a large-volume pre-mixed that is packed full of tastes associated with holiday season, making it excellent for your festive gathering. Any leftover citrus syrup for breakfast cocktails, desserts, or for another batch of the drink.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Premix (produces 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
To prepare the Syrup: Place the listed ingredients into a saucepan, bring to a gentle boil, stirring so the sugar melts. Next, take off the burner and leave to reach room temperature fully. Transfer to a clean bottle, cap it keeping it in the fridge, it can be stored for about one month.
For the Batch Mix: Mix the specified spirits and syrup into one large bottle, allow it to infuse for 60 minutes, then strain best through cheesecloth, to ensure it's fully clarified.
When ready to serve: Pour 85ml of your premix into a cocktail shaker containing ice, gently stirring gently for a minute until cold. Strain into a chilled martini glass or equivalent, top with some cranberries and finish with a brief mist of the essential oil above the glass.
