The Holiday Bikini – A Recipe
WThis is a simplified take on a beverage from a new menu. Designed as a large-volume pre-mixed which is loaded with tastes associated with Christmas time, making it excellent for hosting a holiday party. Save the extra syrup to use in brunch beverages, sweets, or to mix more rounds of the drink.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Drink (makes 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Directions
To prepare the Syrup: Put every ingredients into a pot, bring to a simmer, mixing so the sugar melts. Then, remove from the burner and leave to cool down fully. Pour into an sterilised bottle, close it and store in the refrigerator, it will last for around four weeks.
To make Batch Mix: Mix all the liquids into one large bottle, let it rest for one hour, then filter it preferably using a fine cloth, to ensure it's completely strained.
For serving: Pour 85ml of the premix into a mixing glass filled with ice, gently stirring gently for a minute until cold. Pour to a cold coupe glass or similar, top with the cranberries and finish with a quick spritz of the essential oil over the top.
