We present a simplified take on a beverage featured on the seasonal cocktail list. This is a batch pre-mixed which is bursting full of flavours of the holiday season, making it excellent for your celebration. Any leftover cordial for brunch beverages, desserts, or to make more rounds of the drink.
The Bikini Cocktail
Yields 10 people
Ingredients for the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Premix (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (see above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Instructions
For the Syrup: Place every ingredients in a saucepan, bring to a gentle boil, agitating to dissolve. After that, take off the stove allowing it to cool entirely. Pour to a clean bottle, cap it and refrigerate it chilled, it will last for up to four weeks.
To make Cocktail Base: Pour the specified spirits and syrup in a big jug, allow it to infuse for one hour, then strain , ideally through cheesecloth, making it completely strained.
When ready to serve: Pour 85ml of the cocktail base to a cocktail shaker packed with ice, and agitate gently for one minute to cool it down. Pour into an chilled martini glass or similar, decorate with a few cranberries adding the final touch with a light spray of the essential oil over the top.
