The Holiday Bikini – The Method
We present a home-style take on a cocktail found on the seasonal cocktail list. Designed as a batch pre-mixed that's packed full of flavours associated with Christmas time, making it excellent for hosting a holiday party. Reserve the remaining syrup you can use for morning drinks, puddings, or for additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Cocktail (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Method
To prepare the Citrus Syrup: Combine all the ingredients in a saucepan, bring to a simmer, stirring so the sugar melts. Then, turn off the heat allowing it to cool down entirely. Transfer into an clean bottle, seal keeping it in the fridge, it will last for up to four weeks.
Preparing the Cocktail Base: Combine every liquid ingredients into one big jug, allow it to infuse for one hour, then pass it through best through muslin, so it's perfectly clear.
For serving: Measure 85ml of the cocktail base to a cocktail shaker containing ice, and agitate gently for about 60 seconds until cold. Pour to a frosted cocktail glass or equivalent, garnish with some cranberries and finish with a brief mist with the mandarin essence above the glass.
