WThis is a home-style take on a cocktail featured on the seasonal menu. This is a batch pre-mixed that's packed with flavours of a festive period, rendering it ideal for your festive gathering. Reserve the remaining syrup for morning drinks, sweets, or to make additional servings of the drink.
The Bikini Cocktail
Serves 10 guests
For the Clementine Cordial (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
Ingredients for the Cocktail (makes 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Instructions
For the Syrup: Put all the ingredients in a saucepan, bring to a simmer, mixing so the sugar melts. Next, remove from the stove allowing it to cool down fully. Decant to a clean bottle, close it keeping it in the fridge, it will last for around four weeks.
To make Cocktail Base: Pour all the liquid ingredients in a large bottle, allow it to infuse for one hour, then pass it through preferably using cheesecloth, to ensure it's perfectly clear.
To serve: Measure 85ml from the premix into your stirring glass filled with ice, and agitate gently for one minute until cold. Filter to a cold coupe glass or a similar vessel, decorate with a few cranberries adding the final touch using a brief mist of the essential oil over the drink.
