We present a simplified interpretation of a beverage from a new menu. This is a large-volume premix that's loaded with the flavours of a holiday season, which makes it excellent for hosting a holiday party. Any leftover syrup you can use for brunch beverages, puddings, or to mix additional servings of bikinis.
Bikini Recipe
Makes enough for 10 servings
For the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Premix (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Method
To prepare the Citrus Syrup: Place all the components inside a pot, bring to a gentle boil, agitating to dissolve. After that, turn off the burner and leave to cool fully. Decant into an sterilised bottle, close it and store in the refrigerator, where it will keep for about one month.
For the Cocktail Base: Combine all the liquid ingredients into one sizeable container, allow it to infuse for an hour, then filter it best through cheesecloth, so it's fully clarified.
To serve: Pour 85ml of the cocktail base into your stirring glass containing ice, gently stirring lightly for about 60 seconds until cold. Filter into a chilled martini glass or a similar vessel, garnish with the cranberries and complete it using a quick spritz with the mandarin essence over the top.
