WThis is a simplified interpretation of a beverage from a new cocktail list. It's a large-volume pre-mixed which is packed full of tastes of a Christmas time, rendering it perfect for your festive gathering. Reserve the remaining cordial to use in breakfast cocktails, puddings, or to mix another batch of this cocktail.
The Bikini Cocktail
Yields 10 people
To make the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (produces 850ml, to serve 10)
400ml good quality vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Directions
Making the Syrup: Place the listed components in a pot, heat until it reaches a light boil, mixing so the sugar melts. Next, turn off the heat and leave to cool entirely. Decant to a sterilised bottle, seal keeping it in the fridge, where it will keep for around one month.
Preparing the Cocktail Base: Pour all the liquid ingredients into one sizeable container, leave to sit for one hour, then filter it preferably using a fine cloth, to ensure it's perfectly clear.
To serve: Measure 85ml from the premix into your cocktail shaker filled with ice, and stir gently for a minute until cold. Pour to a cold coupe glass or a similar vessel, top with the cranberries and complete it by giving it a light spray of the essential oil over the drink.
