We present a simplified interpretation of a cocktail found on a new menu. It's a party-sized pre-mixed that's packed with the essence of a holiday season, making it excellent for your celebration. Save the extra cordial you can use for brunch beverages, sweets, or to make another batch of this cocktail.
Bikini Recipe
Serves 10 guests
Ingredients for the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Premix (makes 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
For the Syrup: Combine all the items into a pot, heat until it reaches a simmer, stirring until the sugar dissolves. Next, turn off the heat allowing it to cool fully. Decant into an clean bottle, close it keeping it in the refrigerator, where it will keep for up to one month.
To make Cocktail Base: Mix every liquid ingredients in a big jug, leave to sit for an hour, then pass it through best through muslin, so it's completely strained.
For serving: Pour 85ml of the cocktail base into a mixing glass filled with ice, and agitate carefully for about 60 seconds to chill. Filter to a cold coupe glass or a similar vessel, decorate with a few cranberries adding the final touch with a quick spritz with the mandarin essence above the glass.
