WThis is a home-style version of a cocktail featured on the seasonal menu. Designed as a large-volume prepared mix which is bursting with the tastes of the Christmas time, rendering it excellent for hosting a festive gathering. Reserve the remaining cordial to use in breakfast cocktails, puddings, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Cocktail (yields 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Directions
Making the Citrus Syrup: Put all the components inside a saucepan, heat until it reaches a simmer, agitating to dissolve. Then, remove from the burner and leave to reach room temperature completely. Transfer into a sealable bottle, cap it and store in the refrigerator, it will last for about four weeks.
For the Cocktail Base: Mix all the liquid ingredients into one big jug, leave to sit for an hour, then pass it through best through a fine cloth, making it fully clarified.
For serving: Pour 85ml of the premix into a stirring glass containing ice, and stir gently for one minute to chill. Filter to a frosted cocktail glass or similar, garnish with a few cranberries and finish with a brief mist of mandarin oil above the glass.
