We present an easy interpretation of a cocktail featured on our latest menu. Designed as a batch premix that is bursting with the tastes associated with Christmas time, making it perfect for your holiday party. Reserve the remaining cordial to use in breakfast cocktails, desserts, or for another batch of this cocktail.
The Bikini Cocktail
Yields 10 people
For the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Cocktail (makes 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Method
Making the Citrus Syrup: Put the listed ingredients inside a pan, heat until it reaches a light boil, agitating to dissolve. Next, take off the heat and leave to cool entirely. Pour into a clean bottle, seal and store in the refrigerator, where it will keep for up to four weeks.
To make Cocktail Base: Mix all the liquid ingredients into a large bottle, allow it to infuse for 60 minutes, then strain best through a fine cloth, so it's perfectly clear.
For serving: Add 85ml of your cocktail base into your mixing glass containing ice, gently stirring lightly for a minute to cool it down. Pour to a chilled martini glass or a similar vessel, decorate with the cranberries adding the final touch with a quick spritz with the mandarin essence above the glass.
