WThis is a home-style version of a drink featured on the seasonal menu. This is a large-volume prepared mix that is loaded with the flavours of a Christmas time, rendering it excellent for hosting a festive gathering. Save the extra cordial to use in morning drinks, puddings, or to mix more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Premix (produces 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
For the Syrup: Place every components into a pot, heat until it reaches a light boil, mixing so the sugar melts. After that, take off the heat and leave to cool fully. Transfer into a sealable bottle, seal and refrigerate it in the fridge, it can be stored for about four weeks.
Preparing the Cocktail Base: Combine all the liquids into one sizeable container, allow it to infuse for one hour, then strain best through muslin, making it completely strained.
To serve: Pour 85ml of the batch mix into your stirring glass packed with ice, and stir lightly for one minute to cool it down. Pour into an frosted cocktail glass or equivalent, top with the cranberries and finish by giving it a quick spritz of the essential oil above the glass.
