WThis is an easy interpretation of a cocktail found on the seasonal cocktail list. Designed as a large-volume prepared mix which is loaded with the flavours of a Christmas time, rendering it ideal for hosting a celebration. Reserve the remaining cordial for brunch beverages, puddings, or for more rounds of the drink.
The Bikini Cocktail
Yields 10 servings
For the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Premix (makes 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Put every ingredients in a saucepan, bring to a light boil, agitating so the sugar melts. Next, take off the burner and leave to cool down entirely. Pour to a sterilised bottle, close it keeping it in the refrigerator, where it will keep for up to one month.
To make Premix: Combine the specified spirits and syrup into one big jug, leave to sit for one hour, then filter it preferably using cheesecloth, to ensure it's completely strained.
When ready to serve: Pour 85ml from the premix into a cocktail shaker packed with ice, gently stirring carefully for a minute to chill. Strain into an cold coupe glass or similar, decorate with some cranberries adding the final touch with a brief mist of mandarin oil over the top.
