We present an easy version of a beverage from a new menu. This is a batch prepared mix that's loaded with flavours of the holiday season, rendering it perfect for hosting a holiday party. Any leftover syrup to use in morning drinks, desserts, or to mix more rounds of bikinis.
The Bikini Cocktail
Yields 10 guests
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Premix (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (as made above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Put every ingredients in a saucepan, bring to a gentle boil, stirring so the sugar melts. Then, take off the burner and leave to cool down completely. Transfer to a sterilised bottle, seal keeping it in the fridge, where it will keep for around a month.
Preparing the Cocktail Base: Pour the specified liquids into one large bottle, allow it to infuse for 60 minutes, then pass it through preferably using a fine cloth, to ensure it's fully clarified.
When ready to serve: Measure 85ml from the cocktail base into a stirring glass packed with ice, and stir gently for one minute to chill. Filter into an chilled martini glass or a similar vessel, top with a few cranberries adding the final touch with a light spray with the mandarin essence above the glass.
