We present an easy interpretation of a beverage from a new menu. Designed as a batch prepared mix that is packed with the flavours associated with holiday season, making it ideal for hosting a holiday party. Reserve the remaining syrup for brunch beverages, sweets, or for another batch of this cocktail.
The Bikini Cocktail
Serves 10 servings
For the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Method
For the Citrus Syrup: Put every items in a pot, heat until it reaches a gentle boil, mixing until the sugar dissolves. Then, remove from the heat allowing it to cool completely. Decant to a sealable bottle, seal and store in the fridge, it can be stored for about four weeks.
For the Premix: Combine every liquid ingredients in a big jug, leave to sit for 60 minutes, then pass it through best through a fine cloth, making it completely strained.
To serve: Add 85ml from the premix into a cocktail shaker filled with ice, and agitate gently for a minute to cool it down. Pour into an chilled martini glass or equivalent, garnish with the cranberries adding the final touch using a brief mist of the essential oil over the top.
