WThis is a home-style interpretation of a cocktail from the seasonal menu. This is a large-volume pre-mixed which is bursting full of flavours of the holiday season, making it excellent for your celebration. Any leftover cordial for brunch beverages, puddings, or to mix more rounds of the drink.
The Bikini Cocktail
Serves 10 servings
Ingredients for the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (produces 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Method
For the Cordial: Place the listed items inside a pot, heat until it reaches a light boil, stirring until the sugar dissolves. Then, remove from the heat and leave to cool down entirely. Transfer into an sealable bottle, seal and store chilled, where it will keep for up to four weeks.
For the Cocktail Base: Mix all the liquids into a big jug, let it rest for an hour, then strain best through cheesecloth, to ensure it's fully clarified.
When ready to serve: Pour 85ml of your premix to a mixing glass containing ice, gently stirring gently for about 60 seconds to cool it down. Pour into an frosted cocktail glass or a similar vessel, decorate with the cranberries and complete it using a quick spritz of mandarin oil over the top.
