The Holiday Cocktail – How to Make It
WThis is a home-style take on a drink featured on our latest cocktail list. This is a large-volume premix that's packed with essence of a Christmas time, making it excellent for a celebration. Reserve the remaining syrup for brunch beverages, puddings, or to make additional servings of bikinis.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
Ingredients for the Drink (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
For the Citrus Syrup: Put every ingredients in a pot, bring to a light boil, stirring to dissolve. Next, turn off the burner allowing it to reach room temperature completely. Decant to a sterilised bottle, cap it and refrigerate it in the fridge, where it will keep for around a month.
Preparing the Cocktail Base: Combine every liquids into one sizeable container, let it rest for an hour, then strain best through a fine cloth, to ensure it's completely strained.
When ready to serve: Measure 85ml of your batch mix into a mixing glass filled with ice, gently stirring lightly for about 60 seconds to cool it down. Strain to a chilled martini glass or equivalent, garnish with a few cranberries and finish using a quick spritz of mandarin oil above the glass.
