WThis is a home-style take on a cocktail from the seasonal menu. It's a party-sized premix that's bursting with essence of a Christmas time, making it excellent for your festive gathering. Reserve the remaining syrup you can use for brunch beverages, desserts, or to mix more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 servings
For the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Premix (yields 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
Making the Syrup: Place the listed items inside a pan, bring to a gentle boil, agitating until the sugar dissolves. After that, remove from the stove and let it to cool completely. Decant to a sealable bottle, seal and refrigerate it in the fridge, it can be stored for up to one month.
For the Cocktail Base: Combine all the liquid ingredients into one sizeable container, leave to sit for one hour, then strain best through cheesecloth, to ensure it's completely strained.
To serve: Add 85ml of the cocktail base into your mixing glass containing ice, and stir lightly for one minute to chill. Pour into an chilled martini glass or similar, top with a few cranberries and finish using a brief mist of the essential oil over the top.
