WThis is a simplified interpretation of a drink found on a new menu. This is a large-volume prepared mix that is bursting with flavours of a holiday season, making it excellent for your celebration. Any leftover syrup you can use for brunch beverages, puddings, or to mix additional servings of bikinis.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Drink (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
To prepare the Syrup: Put the listed ingredients into a saucepan, heat until it reaches a gentle boil, agitating so the sugar melts. After that, take off the burner allowing it to reach room temperature entirely. Transfer into a sterilised bottle, close it and refrigerate it chilled, it can be stored for around a month.
To make Batch Mix: Pour every spirits and syrup into a large bottle, leave to sit for one hour, then filter it best through cheesecloth, so it's fully clarified.
For serving: Pour 85ml of the premix into a cocktail shaker filled with ice, and stir gently for one minute until cold. Strain into a cold coupe glass or equivalent, decorate with the cranberries and finish by giving it a brief mist of mandarin oil over the top.
