We present a home-style interpretation of a drink featured on the seasonal menu. Designed as a batch premix that's bursting with tastes of the Christmas time, which makes it excellent for hosting a holiday party. Reserve the remaining cordial to use in morning drinks, desserts, or for additional servings of this cocktail.
The Bikini Cocktail
Serves 10 guests
For the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Cocktail (makes 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
Making the Cordial: Place every ingredients inside a pot, bring to a gentle boil, agitating so the sugar melts. After that, turn off the heat and leave to reach room temperature fully. Decant to a sealable bottle, seal and refrigerate it chilled, where it will keep for about four weeks.
For the Batch Mix: Mix every liquids in a sizeable container, let it rest for an hour, then strain preferably using cheesecloth, making it fully clarified.
To serve: Add 85ml of the cocktail base to a mixing glass packed with ice, and stir lightly for one minute to chill. Pour into an chilled martini glass or similar, garnish with a few cranberries and finish by giving it a brief mist of mandarin oil over the drink.
