WThis is a simplified version of a cocktail from a new menu. Designed as a batch prepared mix that is packed full of essence of a festive period, rendering it excellent for a holiday party. Any leftover cordial for brunch beverages, sweets, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Cocktail (produces 850ml, serving 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Put all the items inside a pot, bring to a light boil, stirring to dissolve. Next, turn off the burner and let it to cool down completely. Transfer into a sterilised bottle, seal and store in the refrigerator, it will last for about four weeks.
For the Premix: Combine the specified liquids into a large bottle, leave to sit for one hour, then strain , ideally through a fine cloth, so it's fully clarified.
For serving: Add 85ml of your batch mix to a stirring glass containing ice, and stir carefully for one minute to cool it down. Strain to a cold coupe glass or a similar vessel, top with a few cranberries adding the final touch by giving it a light spray of the essential oil over the drink.
