WThis is a simplified interpretation of a cocktail found on the seasonal menu. It's a large-volume prepared mix that is bursting full of flavours of the festive period, making it ideal for your celebration. Reserve the remaining cordial you can use for brunch beverages, sweets, or for more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
Ingredients for the Cocktail (produces 850ml, serving 10)
400ml good quality vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine cordial (as made above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch
Method
Making the Citrus Syrup: Combine the listed ingredients into a pan, bring to a gentle boil, stirring to dissolve. Next, take off the stove allowing it to cool entirely. Pour to a clean bottle, cap it keeping it in the refrigerator, it can be stored for up to four weeks.
For the Batch Mix: Mix all the liquid ingredients into one sizeable container, allow it to infuse for one hour, then filter it preferably using cheesecloth, so it's completely strained.
For serving: Add 85ml of your premix to a mixing glass filled with ice, and agitate carefully for about 60 seconds to cool it down. Strain to a frosted cocktail glass or equivalent, top with a few cranberries adding the final touch with a brief mist of the essential oil above the glass.
