We present a simplified version of a cocktail found on the seasonal drinks list. Designed as a large-volume prepared mix that's packed full of flavours of the festive period, rendering it perfect for hosting a festive gathering. Reserve the remaining cordial for brunch beverages, puddings, or to make another batch of the drink.
The Bikini Cocktail
Yields 10 servings
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Drink (produces 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Directions
To prepare the Syrup: Put all the components inside a pot, bring to a gentle boil, stirring until the sugar dissolves. After that, remove from the stove and let it to cool entirely. Decant into an sealable bottle, cap it keeping it in the refrigerator, it can be stored for about four weeks.
For the Batch Mix: Pour all the spirits and syrup into one large bottle, let it rest for one hour, then strain preferably using muslin, making it fully clarified.
For serving: Add 85ml of the batch mix to a mixing glass filled with ice, and agitate lightly for about 60 seconds until cold. Pour into a cold coupe glass or similar, top with some cranberries and complete it with a brief mist of the essential oil over the drink.
