This Festive Bikini – How to Make It
We present an easy interpretation of a drink from a new cocktail list. It's a party-sized premix that is loaded full of flavours of the holiday season, rendering it ideal for your holiday party. Reserve the remaining cordial to use in breakfast cocktails, desserts, or to mix additional servings of the drink.
The Bikini Cocktail
Serves 10 servings
To make the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Cocktail (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
For the Syrup: Put all the components in a saucepan, heat until it reaches a gentle boil, mixing so the sugar melts. After that, turn off the stove and leave to reach room temperature entirely. Decant into a sealable bottle, seal and store chilled, it will last for around a month.
To make Cocktail Base: Mix all the liquids in a big jug, let it rest for one hour, then strain , ideally through cheesecloth, to ensure it's perfectly clear.
When ready to serve: Measure 85ml from the premix into a stirring glass filled with ice, and agitate lightly for a minute to chill. Strain into a cold coupe glass or equivalent, top with a few cranberries and finish using a light spray of mandarin oil over the drink.