We present a home-style interpretation of a drink featured on a new menu. Designed as a large-volume pre-mixed that's loaded with tastes of a festive period, which makes it perfect for hosting a festive gathering. Reserve the remaining syrup to use in breakfast cocktails, desserts, or to mix another batch of this cocktail.
The Bikini Cocktail
Makes enough for 10 people
For the Clementine Cordial (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Cocktail (makes 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Instructions
To prepare the Citrus Syrup: Combine the listed components into a pan, bring to a light boil, agitating until the sugar dissolves. Next, remove from the heat and let it to cool down entirely. Transfer into a sterilised bottle, cap it and store in the fridge, it can be stored for up to a month.
Preparing the Cocktail Base: Mix every liquid ingredients into one big jug, allow it to infuse for an hour, then strain , ideally through a fine cloth, so it's perfectly clear.
For serving: Pour 85ml from the cocktail base to a cocktail shaker packed with ice, and agitate carefully for about 60 seconds to chill. Filter into an chilled martini glass or similar, garnish with a few cranberries and complete it using a light spray of mandarin oil over the top.