This Festive Bikini – The Method
We present a simplified interpretation of a cocktail featured on the seasonal drinks list. It's a batch prepared mix which is loaded with the flavours of a holiday season, rendering it ideal for a celebration. Any leftover citrus syrup for brunch beverages, sweets, or for another batch of bikinis.
The Bikini Cocktail
Yields 10 servings
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Cocktail (produces 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine cordial (as made above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
Making the Syrup: Put every items in a pan, bring to a gentle boil, mixing so the sugar melts. After that, remove from the stove and let it to cool down completely. Decant to a sterilised bottle, cap it keeping it in the fridge, where it will keep for up to four weeks.
To make Cocktail Base: Pour the specified liquid ingredients into one big jug, allow it to infuse for one hour, then strain best through cheesecloth, so it's perfectly clear.
For serving: Measure 85ml from the premix into a mixing glass packed with ice, and agitate carefully for a minute to chill. Strain into a frosted cocktail glass or similar, top with some cranberries and complete it with a quick spritz of mandarin oil above the glass.
