We present a home-style version of a beverage found on the seasonal menu. Designed as a large-volume premix which is packed with the essence of a festive period, making it ideal for a celebration. Reserve the remaining syrup for brunch beverages, desserts, or to make more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (produces 850ml, enough for 10)
400ml decent vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Directions
For the Syrup: Combine every items inside a saucepan, bring to a simmer, mixing until the sugar dissolves. After that, take off the burner and leave to cool entirely. Decant into an sealable bottle, cap it keeping it in the fridge, where it will keep for about one month.
To make Premix: Pour the specified spirits and syrup into one big jug, allow it to infuse for 60 minutes, then pass it through best through muslin, making it perfectly clear.
When ready to serve: Pour 85ml of your premix into your mixing glass containing ice, and agitate gently for a minute to chill. Strain into an cold coupe glass or similar, garnish with some cranberries and finish by giving it a light spray of mandarin oil above the glass.
