We present an easy take on a cocktail found on the seasonal cocktail list. It's a large-volume premix that is packed with the tastes of the Christmas time, rendering it ideal for your celebration. Reserve the remaining citrus syrup you can use for breakfast cocktails, puddings, or to mix more rounds of this cocktail.
The Bikini Cocktail
Yields 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Directions
To prepare the Syrup: Place all the components into a pan, bring to a simmer, agitating so the sugar melts. Then, take off the burner and let it to reach room temperature completely. Decant to a sealable bottle, close it and refrigerate it in the refrigerator, it will last for around one month.
To make Cocktail Base: Combine the specified liquid ingredients into a big jug, leave to sit for one hour, then strain , ideally through muslin, making it fully clarified.
For serving: Pour 85ml of your cocktail base to a cocktail shaker filled with ice, gently stirring carefully for about 60 seconds until cold. Strain into an chilled martini glass or similar, top with the cranberries and finish by giving it a quick spritz of the essential oil above the glass.
