We present a home-style version of a beverage featured on the seasonal menu. It's a batch premix that's bursting with flavours of a festive period, rendering it excellent for hosting a celebration. Save the extra cordial you can use for brunch beverages, puddings, or to mix another batch of this cocktail.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (yields 850ml, enough for 10)
400ml good quality vodka
100ml classic gin
150ml peach-flavored liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Directions
For the Cordial: Place every ingredients into a pan, bring to a gentle boil, agitating until the sugar dissolves. After that, turn off the stove and leave to cool down fully. Transfer into an sterilised bottle, close it and refrigerate it in the fridge, where it will keep for around four weeks.
To make Premix: Combine every liquids into one sizeable container, let it rest for an hour, then filter it best through cheesecloth, making it fully clarified.
To serve: Add 85ml of your batch mix to a stirring glass filled with ice, gently stirring gently for a minute to chill. Filter into a chilled martini glass or a similar vessel, decorate with some cranberries adding the final touch using a light spray of the essential oil over the drink.
