We present an easy version of a cocktail featured on the seasonal cocktail list. Designed as a batch premix that is loaded with the tastes of the Christmas time, rendering it perfect for your festive gathering. Reserve the remaining citrus syrup to use in breakfast cocktails, puddings, or to mix another batch of the drink.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Cocktail (makes 850ml, enough for 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Method
Making the Citrus Syrup: Combine all the ingredients in a saucepan, bring to a simmer, stirring until the sugar dissolves. Next, turn off the burner and let it to cool down fully. Transfer to a sealable bottle, seal and store in the fridge, where it will keep for up to a month.
To make Batch Mix: Combine every liquids into a large bottle, let it rest for an hour, then filter it preferably using muslin, so it's completely strained.
When ready to serve: Pour 85ml of your batch mix to a mixing glass containing ice, and stir gently for one minute to cool it down. Strain into an frosted cocktail glass or a similar vessel, decorate with a few cranberries and complete it with a brief mist of the essential oil over the top.
