WThis is an easy interpretation of a cocktail found on our latest cocktail list. Designed as a large-volume prepared mix which is loaded with flavours of the festive period, which makes it perfect for hosting a holiday party. Reserve the remaining cordial for brunch beverages, desserts, or for another batch of the drink.
The Bikini Cocktail
Yields 10 servings
For the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
For the Drink (makes 850ml, to serve 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
Making the Syrup: Put all the components inside a pan, bring to a gentle boil, mixing to dissolve. After that, take off the burner and let it to cool down entirely. Pour to a sterilised bottle, close it and refrigerate it chilled, where it will keep for about a month.
For the Cocktail Base: Mix all the spirits and syrup into a sizeable container, leave to sit for 60 minutes, then strain , ideally through cheesecloth, so it's completely strained.
When ready to serve: Measure 85ml of the premix to a stirring glass containing ice, gently stirring carefully for about 60 seconds until cold. Filter into a frosted cocktail glass or similar, top with a few cranberries and finish with a quick spritz of the essential oil above the glass.
