We present a simplified interpretation of a cocktail found on the seasonal cocktail list. Designed as a batch prepared mix that's loaded with the flavours associated with festive period, making it ideal for a celebration. Save the extra cordial to use in morning drinks, desserts, or to make more rounds of this cocktail.
The Bikini Cocktail
Yields 10 servings
For the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g fine sugar
To make the Drink (makes 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Directions
To prepare the Citrus Syrup: Combine the listed components inside a pan, heat until it reaches a gentle boil, agitating until the sugar dissolves. Next, remove from the heat allowing it to cool down completely. Pour into an clean bottle, cap it and refrigerate it chilled, where it will keep for up to a month.
Preparing the Premix: Pour all the liquids into a large bottle, leave to sit for 60 minutes, then strain best through muslin, to ensure it's fully clarified.
When ready to serve: Add 85ml of your cocktail base into a stirring glass filled with ice, and stir lightly for a minute until cold. Strain into a chilled martini glass or equivalent, garnish with the cranberries and complete it using a light spray of the essential oil over the top.
