We present a simplified version of a drink featured on our latest cocktail list. Designed as a batch premix which is packed full of essence of the festive period, making it ideal for hosting a holiday party. Save the extra cordial you can use for brunch beverages, sweets, or to mix additional servings of this cocktail.
The Bikini Cocktail
Yields 10 servings
For the Citrus Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Drink (produces 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Instructions
Making the Citrus Syrup: Combine every items in a pan, bring to a simmer, agitating to dissolve. After that, remove from the burner allowing it to reach room temperature entirely. Decant into a sealable bottle, cap it and store chilled, where it will keep for around one month.
To make Premix: Mix all the liquids into a sizeable container, let it rest for 60 minutes, then pass it through best through muslin, so it's completely strained.
When ready to serve: Measure 85ml from the cocktail base to a stirring glass filled with ice, and agitate carefully for one minute to cool it down. Pour into a chilled martini glass or equivalent, garnish with a few cranberries and finish with a light spray with the mandarin essence over the top.
