We present a home-style interpretation of a beverage from our latest menu. It's a party-sized prepared mix that is packed with tastes of the holiday season, rendering it excellent for hosting a festive gathering. Reserve the remaining cordial you can use for breakfast cocktails, sweets, or for more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
Ingredients for the Drink (makes 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Put every items inside a saucepan, heat until it reaches a light boil, stirring until the sugar dissolves. After that, take off the stove allowing it to cool completely. Decant to a sterilised bottle, seal and refrigerate it in the fridge, it will last for around a month.
Preparing the Premix: Mix every spirits and syrup into one big jug, let it rest for an hour, then filter it , ideally through a fine cloth, to ensure it's perfectly clear.
To serve: Measure 85ml of your cocktail base into a stirring glass filled with ice, and stir lightly for a minute to cool it down. Strain to a frosted cocktail glass or similar, garnish with a few cranberries adding the final touch with a light spray of mandarin oil over the top.
