We present a home-style version of a cocktail featured on the seasonal menu. It's a batch premix that is loaded full of tastes of a festive period, making it perfect for hosting a festive gathering. Save the extra cordial for breakfast cocktails, puddings, or for more rounds of the drink.
The Bikini Cocktail
Serves 10 servings
To make the Clementine Cordial (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (makes 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Instructions
To prepare the Syrup: Put every items inside a saucepan, heat until it reaches a simmer, agitating so the sugar melts. Then, take off the burner and let it to cool completely. Decant to a sterilised bottle, seal and store chilled, it will last for about four weeks.
To make Cocktail Base: Pour every liquids into one large bottle, allow it to infuse for one hour, then filter it best through cheesecloth, so it's fully clarified.
When ready to serve: Measure 85ml of the premix to a stirring glass packed with ice, gently stirring gently for about 60 seconds to chill. Strain to a cold coupe glass or similar, top with the cranberries and complete it with a light spray of the essential oil above the glass.
