WThis is an easy interpretation of a cocktail from a new menu. Designed as a batch premix that's loaded with flavours of a festive period, which makes it perfect for a holiday party. Save the extra syrup you can use for brunch beverages, sweets, or for more rounds of bikinis.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Drink (yields 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Instructions
For the Cordial: Place all the components in a pan, heat until it reaches a simmer, mixing so the sugar melts. Then, take off the stove allowing it to reach room temperature completely. Pour to a clean bottle, cap it and refrigerate it in the refrigerator, it will last for about one month.
For the Cocktail Base: Pour every liquids into a sizeable container, allow it to infuse for one hour, then filter it best through cheesecloth, to ensure it's completely strained.
When ready to serve: Measure 85ml of your cocktail base into a stirring glass containing ice, and stir lightly for a minute until cold. Strain to a frosted cocktail glass or similar, garnish with some cranberries and finish with a light spray of the essential oil over the top.
