We present an easy take on a cocktail found on the seasonal cocktail list. Designed as a party-sized prepared mix which is bursting with the flavours of a Christmas time, which makes it excellent for your festive gathering. Any leftover syrup to use in breakfast cocktails, puddings, or to make another batch of this cocktail.
Bikini
Serves 10 servings
For the Citrus Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Premix (yields 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Directions
Making the Citrus Syrup: Combine all the ingredients in a pot, heat until it reaches a simmer, stirring until the sugar dissolves. Then, turn off the stove and leave to reach room temperature completely. Decant into a sterilised bottle, cap it and refrigerate it in the fridge, it will last for about four weeks.
Preparing the Premix: Pour all the liquids into a sizeable container, leave to sit for an hour, then pass it through , ideally through cheesecloth, making it completely strained.
When ready to serve: Measure 85ml of your cocktail base to a stirring glass packed with ice, gently stirring gently for a minute until cold. Filter to a frosted cocktail glass or a similar vessel, top with the cranberries and finish with a light spray of the essential oil over the drink.
