WThis is an easy interpretation of a cocktail from our latest cocktail list. This is a batch pre-mixed that's packed full of essence of the holiday season, making it perfect for a festive gathering. Reserve the remaining citrus syrup for brunch beverages, puddings, or to mix another batch of the drink.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (as made above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Method
To prepare the Syrup: Put all the components in a pot, bring to a gentle boil, stirring so the sugar melts. Then, turn off the heat allowing it to cool down completely. Pour to a sterilised bottle, cap it keeping it chilled, it can be stored for about one month.
To make Premix: Pour all the spirits and syrup in a big jug, let it rest for one hour, then filter it , ideally through cheesecloth, so it's fully clarified.
To serve: Add 85ml from the premix into a stirring glass filled with ice, and agitate carefully for a minute to chill. Pour into a cold coupe glass or equivalent, top with some cranberries and complete it by giving it a brief mist of mandarin oil above the glass.
