We present a home-style take on a drink from a new menu. This is a batch pre-mixed that is packed with the flavours of a holiday season, making it perfect for hosting a holiday party. Reserve the remaining syrup for brunch beverages, desserts, or to make more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 servings
To make the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Drink (yields 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Method
To prepare the Syrup: Combine all the ingredients inside a pan, bring to a light boil, stirring so the sugar melts. Next, turn off the stove allowing it to reach room temperature fully. Pour to a sealable bottle, cap it and refrigerate it in the refrigerator, it can be stored for around four weeks.
To make Premix: Combine the specified liquids into a sizeable container, let it rest for one hour, then filter it preferably using a fine cloth, so it's perfectly clear.
When ready to serve: Measure 85ml of the cocktail base to a mixing glass containing ice, and stir gently for one minute until cold. Pour to a cold coupe glass or a similar vessel, top with the cranberries and complete it by giving it a light spray with the mandarin essence over the drink.
