We present an easy take on a beverage found on the seasonal cocktail list. Designed as a large-volume prepared mix that is packed full of tastes of the festive period, making it ideal for a celebration. Any leftover syrup to use in brunch beverages, desserts, or to make another batch of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
Ingredients for the Clementine Cordial (makes 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Cocktail (produces 850ml, serving 10)
400ml decent vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
For the Syrup: Place all the ingredients inside a pot, bring to a simmer, mixing so the sugar melts. Next, take off the burner allowing it to cool entirely. Decant to a sealable bottle, close it keeping it chilled, where it will keep for up to one month.
For the Premix: Pour all the liquid ingredients in a sizeable container, let it rest for an hour, then strain best through muslin, making it perfectly clear.
To serve: Measure 85ml of the batch mix into a cocktail shaker packed with ice, and agitate gently for a minute to chill. Strain into an chilled martini glass or a similar vessel, top with the cranberries adding the final touch with a light spray of mandarin oil over the top.
