We present an easy take on a beverage from a new menu. Designed as a batch premix that is bursting with flavours of the festive period, rendering it perfect for a celebration. Reserve the remaining cordial you can use for morning drinks, sweets, or to mix additional servings of this cocktail.
Bikini Recipe
Yields 10 guests
For the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Cocktail (yields 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Directions
For the Syrup: Place every items inside a pan, bring to a gentle boil, agitating so the sugar melts. Next, turn off the stove and let it to reach room temperature fully. Pour into a sterilised bottle, seal keeping it in the fridge, where it will keep for about four weeks.
To make Premix: Combine every liquid ingredients into a big jug, leave to sit for an hour, then filter it , ideally through cheesecloth, making it perfectly clear.
To serve: Add 85ml of your premix into a cocktail shaker containing ice, and agitate gently for one minute to chill. Strain into a chilled martini glass or equivalent, garnish with the cranberries and complete it by giving it a brief mist of the essential oil over the drink.
