WThis is a simplified interpretation of a cocktail from the seasonal cocktail list. It's a large-volume premix that's packed with the essence associated with holiday season, rendering it perfect for your festive gathering. Any leftover citrus syrup you can use for breakfast cocktails, sweets, or to make additional servings of this cocktail.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Drink (yields 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
For the Citrus Syrup: Combine every components inside a saucepan, heat until it reaches a gentle boil, mixing until the sugar dissolves. Next, turn off the stove and leave to cool down completely. Decant to a sealable bottle, seal and store in the refrigerator, it will last for up to one month.
For the Cocktail Base: Pour every liquids into one big jug, allow it to infuse for 60 minutes, then pass it through , ideally through muslin, to ensure it's perfectly clear.
To serve: Pour 85ml of your batch mix into your cocktail shaker filled with ice, and agitate carefully for a minute to chill. Filter to a frosted cocktail glass or a similar vessel, garnish with some cranberries adding the final touch using a brief mist of the essential oil over the top.
