We present an easy version of a drink from the seasonal cocktail list. It's a large-volume pre-mixed which is packed with flavours of a festive period, making it excellent for a celebration. Any leftover syrup for morning drinks, sweets, or to make more rounds of this cocktail.
The Bikini Cocktail
Serves 10 people
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g fine sugar
Ingredients for the Cocktail (makes 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
Making the Syrup: Put all the items into a pot, heat until it reaches a gentle boil, mixing so the sugar melts. Next, remove from the burner and let it to cool fully. Decant into a sterilised bottle, cap it and store in the refrigerator, it can be stored for about one month.
Preparing the Cocktail Base: Mix every liquids into a big jug, let it rest for one hour, then pass it through best through cheesecloth, so it's fully clarified.
To serve: Measure 85ml of your batch mix into a stirring glass packed with ice, gently stirring lightly for about 60 seconds to cool it down. Strain into an chilled martini glass or similar, top with some cranberries adding the final touch using a light spray of mandarin oil above the glass.
