We present an easy version of a beverage from the seasonal menu. It's a party-sized prepared mix that is packed with essence of the festive period, rendering it perfect for a celebration. Save the extra cordial you can use for breakfast cocktails, sweets, or to make more rounds of bikinis.
The Bikini Cocktail
Serves 10 servings
To make the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Cocktail (makes 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Method
Making the Syrup: Combine the listed components in a pan, heat until it reaches a gentle boil, stirring so the sugar melts. Then, take off the stove and let it to cool down fully. Decant into a sealable bottle, seal keeping it chilled, it can be stored for up to one month.
Preparing the Cocktail Base: Combine the specified liquid ingredients into one sizeable container, let it rest for one hour, then filter it preferably using a fine cloth, to ensure it's perfectly clear.
For serving: Add 85ml of your premix into a stirring glass filled with ice, and stir gently for about 60 seconds to cool it down. Pour to a chilled martini glass or similar, top with some cranberries and finish with a light spray with the mandarin essence above the glass.
