This Festive Drink – How to Make It
We present a home-style version of a cocktail featured on the seasonal cocktail list. It's a large-volume prepared mix that is packed with the tastes associated with holiday season, making it ideal for hosting a celebration. Reserve the remaining syrup you can use for brunch beverages, sweets, or to make more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 people
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Drink (produces 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (as made above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
Making the Citrus Syrup: Put all the ingredients into a pan, bring to a gentle boil, agitating to dissolve. After that, turn off the stove and let it to cool down fully. Pour into an sterilised bottle, cap it keeping it in the fridge, it will last for about one month.
For the Premix: Pour all the liquids into one big jug, let it rest for 60 minutes, then filter it preferably using muslin, to ensure it's completely strained.
When ready to serve: Pour 85ml of your cocktail base into your mixing glass packed with ice, and stir carefully for one minute until cold. Filter to a chilled martini glass or similar, decorate with the cranberries adding the final touch with a light spray of the essential oil above the glass.
