The Holiday Bikini – How to Make It
WThis is a simplified take on a cocktail featured on a new menu. It's a large-volume premix that's packed full of tastes of the festive period, rendering it excellent for your festive gathering. Any leftover citrus syrup you can use for breakfast cocktails, puddings, or for more rounds of this cocktail.
Bikini
Makes enough for 10 guests
For the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Cocktail (yields 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Method
Making the Syrup: Combine all the ingredients into a saucepan, bring to a simmer, stirring so the sugar melts. Then, turn off the heat allowing it to cool down fully. Transfer into a sterilised bottle, seal keeping it in the refrigerator, it can be stored for about a month.
Preparing the Batch Mix: Mix all the liquids into one sizeable container, allow it to infuse for 60 minutes, then pass it through preferably using cheesecloth, so it's perfectly clear.
When ready to serve: Add 85ml of the batch mix into a mixing glass packed with ice, and agitate gently for about 60 seconds to cool it down. Filter into an chilled martini glass or equivalent, garnish with the cranberries and finish with a brief mist of the essential oil over the top.
