We present an easy take on a cocktail found on the seasonal menu. This is a party-sized premix that's bursting with tastes of the Christmas time, making it perfect for a festive gathering. Save the extra syrup for brunch beverages, puddings, or to mix another batch of bikinis.
Bikini Recipe
Makes enough for 10 guests
To make the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Cocktail (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
Making the Syrup: Place every items in a saucepan, heat until it reaches a light boil, stirring so the sugar melts. Next, remove from the stove allowing it to reach room temperature fully. Pour to a sterilised bottle, cap it and refrigerate it chilled, it will last for around four weeks.
To make Batch Mix: Pour every liquid ingredients into one large bottle, let it rest for one hour, then strain , ideally through a fine cloth, to ensure it's completely strained.
When ready to serve: Add 85ml of your cocktail base into a mixing glass packed with ice, and agitate gently for a minute to cool it down. Strain to a chilled martini glass or equivalent, garnish with the cranberries and complete it by giving it a quick spritz with the mandarin essence over the drink.
