We present a home-style interpretation of a beverage found on a new menu. Designed as a party-sized prepared mix which is bursting with flavours of the Christmas time, rendering it excellent for your holiday party. Reserve the remaining syrup for breakfast cocktails, desserts, or to make additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
Ingredients for the Cocktail (yields 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
For the Syrup: Combine all the items in a saucepan, bring to a light boil, stirring to dissolve. After that, remove from the heat and let it to cool fully. Pour into an clean bottle, close it and store in the fridge, it can be stored for around four weeks.
Preparing the Premix: Mix all the liquids into a sizeable container, allow it to infuse for an hour, then pass it through preferably using muslin, so it's fully clarified.
For serving: Pour 85ml from the premix into a mixing glass packed with ice, gently stirring carefully for about 60 seconds to cool it down. Pour to a chilled martini glass or equivalent, top with the cranberries and complete it with a brief mist of mandarin oil over the top.
