We present an easy interpretation of a cocktail featured on the seasonal menu. Designed as a batch premix that is packed with flavours of the festive period, rendering it ideal for a holiday party. Save the extra cordial to use in morning drinks, sweets, or to make more rounds of this cocktail.
The Bikini Cocktail
Serves 10 guests
For the Clementine Cordial (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Cocktail (produces 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Method
Making the Citrus Syrup: Combine all the components inside a saucepan, bring to a simmer, agitating so the sugar melts. After that, take off the burner allowing it to cool down completely. Decant into an sealable bottle, cap it keeping it in the fridge, it can be stored for up to a month.
To make Batch Mix: Mix all the liquid ingredients in a sizeable container, leave to sit for 60 minutes, then pass it through preferably using cheesecloth, to ensure it's perfectly clear.
When ready to serve: Pour 85ml of your premix to a cocktail shaker filled with ice, and agitate carefully for about 60 seconds to cool it down. Strain to a frosted cocktail glass or a similar vessel, top with a few cranberries and finish with a brief mist of the essential oil over the drink.
