WThis is a simplified take on a cocktail featured on our latest menu. It's a party-sized prepared mix which is loaded with the tastes associated with holiday season, which makes it perfect for hosting a celebration. Save the extra cordial for breakfast cocktails, puddings, or to make more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (produces 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
Making the Syrup: Place all the components into a saucepan, heat until it reaches a light boil, stirring to dissolve. Next, remove from the stove and let it to reach room temperature completely. Pour to a sterilised bottle, cap it keeping it in the fridge, it will last for about four weeks.
For the Premix: Pour every liquid ingredients in a large bottle, allow it to infuse for an hour, then pass it through preferably using cheesecloth, so it's perfectly clear.
For serving: Pour 85ml of the batch mix into your stirring glass containing ice, and agitate carefully for one minute to cool it down. Filter into a chilled martini glass or a similar vessel, garnish with some cranberries adding the final touch by giving it a quick spritz of the essential oil over the drink.
