We present a home-style take on a cocktail from a new menu. Designed as a batch prepared mix that is packed with flavours associated with festive period, making it perfect for hosting a holiday party. Save the extra cordial you can use for breakfast cocktails, sweets, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Method
For the Cordial: Place all the ingredients in a pan, bring to a light boil, agitating until the sugar dissolves. Next, take off the stove and leave to cool completely. Decant to a sterilised bottle, close it and store in the refrigerator, where it will keep for up to a month.
Preparing the Cocktail Base: Pour every liquids in a big jug, allow it to infuse for 60 minutes, then strain best through muslin, making it fully clarified.
When ready to serve: Pour 85ml of your cocktail base into your stirring glass containing ice, and agitate carefully for a minute to cool it down. Filter to a chilled martini glass or similar, top with the cranberries adding the final touch by giving it a quick spritz of mandarin oil above the glass.
