This Festive Drink – How to Make It
WThis is a home-style interpretation of a beverage from the seasonal cocktail list. This is a batch prepared mix that's packed with essence of the Christmas time, which makes it ideal for hosting a celebration. Any leftover cordial for brunch beverages, desserts, or to mix another batch of this cocktail.
The Bikini Cocktail
Yields 10 servings
To make the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Premix (produces 850ml, enough for 10)
400ml premium vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
To prepare the Syrup: Place every ingredients inside a saucepan, bring to a gentle boil, mixing so the sugar melts. Next, turn off the burner and leave to cool entirely. Decant into an sterilised bottle, close it and refrigerate it in the fridge, where it will keep for about four weeks.
For the Premix: Pour the specified liquids in a large bottle, let it rest for one hour, then pass it through preferably using muslin, making it perfectly clear.
To serve: Measure 85ml from the premix to a cocktail shaker filled with ice, gently stirring gently for about 60 seconds to cool it down. Pour to a cold coupe glass or equivalent, decorate with a few cranberries and finish by giving it a brief mist of mandarin oil above the glass.