We present a home-style interpretation of a drink featured on the seasonal cocktail list. It's a party-sized pre-mixed that is packed with the tastes of the holiday season, which makes it excellent for a celebration. Save the extra cordial for brunch beverages, sweets, or to make more rounds of this cocktail.
The Bikini Cocktail
Yields 10 servings
For the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
Ingredients for the Premix (makes 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Method
To prepare the Syrup: Combine the listed ingredients in a saucepan, bring to a simmer, mixing to dissolve. Next, remove from the burner and let it to reach room temperature completely. Transfer to a sealable bottle, seal and refrigerate it chilled, where it will keep for about four weeks.
To make Cocktail Base: Mix all the liquid ingredients into one sizeable container, let it rest for one hour, then pass it through best through cheesecloth, so it's completely strained.
When ready to serve: Add 85ml of the premix to a stirring glass packed with ice, gently stirring gently for about 60 seconds to chill. Filter into an cold coupe glass or a similar vessel, decorate with a few cranberries and complete it by giving it a quick spritz with the mandarin essence above the glass.
