We present a home-style take on a drink found on the seasonal cocktail list. Designed as a large-volume premix that is packed with the essence of a festive period, which makes it ideal for hosting a holiday party. Reserve the remaining syrup for breakfast cocktails, puddings, or to mix more rounds of bikinis.
The Bikini Cocktail
Yields 10 servings
To make the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g fine sugar
Ingredients for the Premix (makes 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (as made above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Method
Making the Syrup: Put the listed components in a saucepan, heat until it reaches a light boil, agitating so the sugar melts. After that, remove from the heat and leave to cool down completely. Pour into an sealable bottle, seal and store in the fridge, where it will keep for up to one month.
For the Cocktail Base: Pour all the spirits and syrup into a sizeable container, allow it to infuse for 60 minutes, then strain best through a fine cloth, so it's perfectly clear.
To serve: Measure 85ml of your premix to a stirring glass packed with ice, and stir carefully for a minute to cool it down. Pour into an chilled martini glass or equivalent, decorate with a few cranberries and finish by giving it a quick spritz of the essential oil over the drink.
