WThis is a simplified take on a drink featured on a new menu. It's a party-sized premix that is packed with essence associated with Christmas time, which makes it perfect for your celebration. Reserve the remaining citrus syrup you can use for morning drinks, sweets, or to mix more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Cocktail (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Method
To prepare the Cordial: Combine every components inside a pan, bring to a simmer, mixing until the sugar dissolves. Next, turn off the burner allowing it to reach room temperature entirely. Decant into a sterilised bottle, cap it keeping it in the fridge, it will last for about one month.
For the Cocktail Base: Combine the specified liquid ingredients in a big jug, let it rest for an hour, then filter it preferably using cheesecloth, to ensure it's completely strained.
To serve: Pour 85ml of your cocktail base to a mixing glass containing ice, gently stirring gently for one minute until cold. Filter into a cold coupe glass or similar, garnish with a few cranberries adding the final touch using a brief mist of mandarin oil over the top.
