We present a home-style version of a cocktail featured on the seasonal menu. It's a large-volume prepared mix that is packed full of essence of the festive period, rendering it ideal for your festive gathering. Reserve the remaining cordial for breakfast cocktails, desserts, or to make more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g fine sugar
To make the Cocktail (produces 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Directions
For the Syrup: Place the listed components inside a saucepan, bring to a gentle boil, stirring until the sugar dissolves. After that, remove from the stove and let it to reach room temperature fully. Decant into a sealable bottle, cap it and store in the refrigerator, it can be stored for around four weeks.
For the Batch Mix: Pour every spirits and syrup in a large bottle, let it rest for one hour, then strain , ideally through cheesecloth, to ensure it's fully clarified.
When ready to serve: Pour 85ml from the batch mix to a mixing glass containing ice, and stir lightly for a minute until cold. Strain into an chilled martini glass or a similar vessel, top with the cranberries and complete it by giving it a quick spritz of the essential oil over the drink.
