We present a home-style take on a beverage from the seasonal cocktail list. It's a large-volume prepared mix that's packed with the flavours of a Christmas time, making it perfect for a festive gathering. Save the extra syrup for breakfast cocktails, puddings, or to mix additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 people
To make the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Cocktail (yields 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
Making the Syrup: Put the listed components in a pot, heat until it reaches a light boil, mixing so the sugar melts. Next, remove from the heat allowing it to cool completely. Decant to a sterilised bottle, cap it keeping it in the fridge, where it will keep for about four weeks.
Preparing the Cocktail Base: Combine every spirits and syrup into one large bottle, allow it to infuse for 60 minutes, then strain , ideally through muslin, to ensure it's fully clarified.
To serve: Add 85ml of the cocktail base into a stirring glass filled with ice, and agitate lightly for one minute to cool it down. Filter to a chilled martini glass or equivalent, top with a few cranberries and complete it with a light spray of mandarin oil over the top.
