We present a home-style take on a cocktail from the seasonal menu. Designed as a party-sized prepared mix that is packed with flavours of a Christmas time, making it perfect for your festive gathering. Save the extra cordial to use in morning drinks, puddings, or for additional servings of bikinis.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Premix (makes 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Method
Making the Citrus Syrup: Place all the components into a saucepan, heat until it reaches a gentle boil, agitating to dissolve. Next, take off the heat and let it to cool down fully. Decant into a sealable bottle, close it and refrigerate it in the fridge, it can be stored for around a month.
For the Cocktail Base: Mix every liquids in a large bottle, leave to sit for one hour, then filter it preferably using cheesecloth, to ensure it's completely strained.
To serve: Measure 85ml of your cocktail base to a cocktail shaker packed with ice, and stir carefully for about 60 seconds to cool it down. Pour into an chilled martini glass or similar, decorate with the cranberries and finish using a brief mist of mandarin oil over the top.
