WThis is an easy version of a drink featured on a new cocktail list. This is a large-volume premix which is bursting with the essence of a holiday season, which makes it perfect for hosting a holiday party. Reserve the remaining cordial for morning drinks, desserts, or to mix additional servings of the drink.
The Bikini Cocktail
Serves 10 servings
To make the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g fine sugar
To make the Premix (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Directions
Making the Citrus Syrup: Place all the components into a pan, bring to a light boil, stirring to dissolve. Then, take off the burner and let it to reach room temperature fully. Pour into an sterilised bottle, seal and store in the fridge, it will last for around one month.
For the Batch Mix: Combine every liquid ingredients into a sizeable container, allow it to infuse for 60 minutes, then filter it preferably using muslin, making it fully clarified.
To serve: Add 85ml from the cocktail base into your cocktail shaker filled with ice, gently stirring carefully for one minute to cool it down. Strain into an cold coupe glass or equivalent, decorate with a few cranberries adding the final touch with a brief mist with the mandarin essence over the drink.
