We present a home-style version of a cocktail featured on the seasonal menu. Designed as a party-sized pre-mixed that's loaded with the essence associated with holiday season, making it perfect for hosting a festive gathering. Any leftover cordial to use in breakfast cocktails, puddings, or to make another batch of this cocktail.
Bikini
Serves 10 servings
For the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Premix (makes 850ml, enough for 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml citrus syrup (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
Making the Syrup: Put all the components into a pot, heat until it reaches a simmer, agitating to dissolve. After that, take off the stove allowing it to cool entirely. Decant into a clean bottle, cap it and store chilled, where it will keep for around four weeks.
For the Premix: Pour every liquid ingredients into one big jug, let it rest for 60 minutes, then strain preferably using a fine cloth, so it's fully clarified.
To serve: Measure 85ml from the cocktail base to a cocktail shaker containing ice, and agitate lightly for about 60 seconds to chill. Pour into an cold coupe glass or equivalent, top with the cranberries adding the final touch by giving it a brief mist with the mandarin essence over the drink.
