WThis is a home-style take on a cocktail featured on a new menu. It's a party-sized premix that's bursting with tastes of a Christmas time, rendering it excellent for hosting a celebration. Any leftover syrup you can use for brunch beverages, sweets, or to make more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 people
To make the Clementine Cordial (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Cocktail (produces 850ml, serving 10)
400ml good quality vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
For the Citrus Syrup: Place every components inside a pan, heat until it reaches a simmer, agitating until the sugar dissolves. After that, turn off the burner allowing it to cool down fully. Decant into a clean bottle, close it keeping it in the fridge, where it will keep for about a month.
For the Cocktail Base: Pour every spirits and syrup in a sizeable container, allow it to infuse for an hour, then strain , ideally through a fine cloth, making it fully clarified.
When ready to serve: Pour 85ml of your premix to a stirring glass containing ice, and stir lightly for one minute to cool it down. Pour to a frosted cocktail glass or equivalent, top with the cranberries adding the final touch with a quick spritz of mandarin oil over the top.
