WThis is a home-style take on a cocktail found on a new cocktail list. It's a party-sized premix that is bursting with tastes of the festive period, rendering it ideal for a festive gathering. Reserve the remaining cordial for brunch beverages, sweets, or to make additional servings of bikinis.
The Bikini Cocktail
Serves 10 servings
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Premix (makes 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Whole cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
To prepare the Syrup: Combine the listed components inside a pan, heat until it reaches a light boil, mixing so the sugar melts. Next, turn off the burner and let it to reach room temperature fully. Pour into a sterilised bottle, close it and store in the fridge, it will last for up to a month.
Preparing the Cocktail Base: Mix all the spirits and syrup into a large bottle, let it rest for one hour, then strain , ideally through cheesecloth, to ensure it's completely strained.
For serving: Measure 85ml from the batch mix into your mixing glass packed with ice, and agitate carefully for a minute to chill. Filter into an frosted cocktail glass or a similar vessel, decorate with the cranberries and finish by giving it a brief mist of mandarin oil over the drink.
