We present an easy take on a beverage found on our latest cocktail list. It's a batch prepared mix which is bursting full of flavours of a festive period, rendering it perfect for hosting a holiday party. Reserve the remaining citrus syrup for brunch beverages, puddings, or to make another batch of the drink.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Drink (produces 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Place every ingredients in a saucepan, bring to a simmer, mixing until the sugar dissolves. Then, take off the heat allowing it to reach room temperature fully. Transfer into a sealable bottle, cap it and refrigerate it chilled, where it will keep for up to one month.
For the Premix: Mix all the liquids into a big jug, leave to sit for 60 minutes, then strain best through cheesecloth, to ensure it's completely strained.
For serving: Add 85ml of your cocktail base to a mixing glass packed with ice, and agitate gently for about 60 seconds until cold. Pour to a frosted cocktail glass or similar, top with a few cranberries and complete it using a brief mist of mandarin oil over the drink.
