We present an easy interpretation of a drink found on a new menu. Designed as a large-volume pre-mixed that's bursting with the tastes of a holiday season, rendering it perfect for a festive gathering. Reserve the remaining syrup for brunch beverages, desserts, or to make more rounds of the drink.
The Bikini Cocktail
Yields 10 people
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Premix (makes 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (see above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Directions
For the Citrus Syrup: Put every ingredients into a saucepan, bring to a simmer, mixing until the sugar dissolves. After that, take off the stove and let it to cool completely. Pour to a sealable bottle, close it and refrigerate it chilled, it will last for up to a month.
Preparing the Cocktail Base: Mix all the spirits and syrup into a sizeable container, let it rest for an hour, then filter it best through a fine cloth, making it completely strained.
When ready to serve: Pour 85ml of your batch mix into your mixing glass packed with ice, and stir carefully for about 60 seconds until cold. Strain into a frosted cocktail glass or a similar vessel, garnish with some cranberries and finish with a quick spritz with the mandarin essence over the drink.
