This Festive Bikini – How to Make It

We present a simplified take on a cocktail found on the seasonal menu. This is a large-volume premix that is packed with the essence of the holiday season, making it ideal for a festive gathering. Reserve the remaining syrup to use in brunch beverages, desserts, or to mix additional servings of the drink.

The Bikini Cocktail

Yields 10 people

To make the Clementine Syrup (makes 750ml)

300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar

Ingredients for the Drink (yields 850ml, enough for 10)

400ml decent vodka
100ml classic gin
150ml peach-flavored liqueur
200ml citrus syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, to finish

Instructions

Making the Syrup: Place all the components into a saucepan, heat until it reaches a gentle boil, agitating until the sugar dissolves. Next, take off the burner and leave to cool down entirely. Decant into an clean bottle, cap it keeping it in the refrigerator, where it will keep for up to a month.

Preparing the Cocktail Base: Pour every liquids in a sizeable container, allow it to infuse for an hour, then filter it preferably using a fine cloth, making it perfectly clear.

When ready to serve: Pour 85ml from the cocktail base into your stirring glass packed with ice, gently stirring lightly for a minute until cold. Strain into an cold coupe glass or equivalent, top with some cranberries adding the final touch with a quick spritz of the essential oil over the drink.