WThis is an easy take on a cocktail from the seasonal cocktail list. It's a batch pre-mixed that is packed full of essence of a festive period, rendering it excellent for a celebration. Reserve the remaining syrup to use in morning drinks, sweets, or for more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 guests
For the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Cocktail (yields 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Directions
For the Syrup: Place all the ingredients into a pot, bring to a light boil, stirring until the sugar dissolves. Then, remove from the stove allowing it to reach room temperature entirely. Transfer into an sealable bottle, seal and store in the fridge, where it will keep for up to a month.
Preparing the Cocktail Base: Mix all the liquid ingredients into one sizeable container, leave to sit for 60 minutes, then filter it preferably using cheesecloth, to ensure it's completely strained.
To serve: Add 85ml of your premix to a mixing glass filled with ice, gently stirring gently for one minute to chill. Strain into an chilled martini glass or a similar vessel, decorate with the cranberries adding the final touch using a brief mist with the mandarin essence over the top.
