We present a home-style interpretation of a cocktail from the seasonal cocktail list. Designed as a large-volume pre-mixed which is loaded with the essence of a Christmas time, which makes it perfect for hosting a celebration. Any leftover cordial to use in breakfast cocktails, sweets, or for another batch of bikinis.
The Bikini Cocktail
Makes enough for 10 people
To make the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Cocktail (produces 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
For the Syrup: Put every components into a pan, bring to a light boil, stirring so the sugar melts. Next, take off the heat and leave to cool completely. Transfer to a sterilised bottle, cap it and store in the refrigerator, where it will keep for up to four weeks.
To make Premix: Combine all the liquid ingredients into one large bottle, let it rest for one hour, then pass it through preferably using muslin, making it completely strained.
To serve: Pour 85ml of the premix to a mixing glass packed with ice, and agitate lightly for a minute to cool it down. Filter into a cold coupe glass or equivalent, top with a few cranberries and finish using a light spray of mandarin oil over the drink.
