We present an easy interpretation of a cocktail from the seasonal menu. Designed as a batch prepared mix which is loaded full of tastes of a holiday season, making it ideal for a festive gathering. Save the extra cordial you can use for morning drinks, desserts, or to mix additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Cordial (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Cocktail (makes 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Place the listed items inside a pot, heat until it reaches a light boil, agitating so the sugar melts. After that, take off the heat and let it to reach room temperature fully. Decant to a clean bottle, close it and store in the fridge, it will last for around four weeks.
For the Batch Mix: Mix all the spirits and syrup in a sizeable container, let it rest for one hour, then pass it through best through a fine cloth, so it's fully clarified.
To serve: Pour 85ml of your batch mix into a cocktail shaker containing ice, gently stirring carefully for a minute to cool it down. Filter into an chilled martini glass or equivalent, garnish with a few cranberries and complete it by giving it a brief mist of the essential oil above the glass.
