We present a simplified take on a cocktail featured on a new menu. Designed as a large-volume prepared mix that is bursting with tastes of the holiday season, rendering it ideal for hosting a celebration. Reserve the remaining cordial you can use for morning drinks, puddings, or for more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Cocktail (yields 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Method
Making the Syrup: Put the listed ingredients in a pot, bring to a simmer, stirring until the sugar dissolves. Next, take off the burner and let it to reach room temperature entirely. Transfer into an clean bottle, cap it and store in the refrigerator, it will last for up to a month.
To make Premix: Pour all the spirits and syrup into a large bottle, leave to sit for one hour, then strain preferably using cheesecloth, so it's fully clarified.
When ready to serve: Pour 85ml of the cocktail base to a cocktail shaker packed with ice, and agitate carefully for one minute to cool it down. Filter into an chilled martini glass or similar, decorate with some cranberries and finish with a light spray of mandarin oil above the glass.
