WThis is a simplified take on a drink featured on a new menu. Designed as a batch pre-mixed that is packed with the tastes of the Christmas time, which makes it perfect for a celebration. Any leftover citrus syrup you can use for brunch beverages, desserts, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
To make the Citrus Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Drink (produces 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (as made above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
For the Citrus Syrup: Combine every items in a pot, heat until it reaches a light boil, mixing so the sugar melts. After that, remove from the stove allowing it to cool fully. Decant into an sterilised bottle, seal keeping it in the refrigerator, where it will keep for up to one month.
For the Premix: Pour all the liquid ingredients into a large bottle, allow it to infuse for an hour, then strain , ideally through cheesecloth, making it fully clarified.
To serve: Add 85ml of the batch mix into a stirring glass containing ice, and agitate carefully for one minute to cool it down. Strain into a chilled martini glass or equivalent, garnish with the cranberries and finish using a brief mist of mandarin oil above the glass.
