We present a simplified version of a drink from the seasonal menu. It's a batch pre-mixed which is loaded with tastes associated with holiday season, making it ideal for hosting a holiday party. Reserve the remaining syrup for breakfast cocktails, desserts, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Premix (yields 850ml, enough for 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml clementine cordial (as made above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch
Instructions
For the Cordial: Combine every items into a pot, heat until it reaches a light boil, stirring so the sugar melts. After that, remove from the heat and let it to cool completely. Decant into a sterilised bottle, cap it and store in the refrigerator, it will last for up to a month.
To make Premix: Mix every spirits and syrup into one sizeable container, allow it to infuse for one hour, then pass it through best through muslin, so it's completely strained.
To serve: Measure 85ml of the premix to a cocktail shaker packed with ice, gently stirring lightly for one minute to cool it down. Filter into a cold coupe glass or a similar vessel, decorate with a few cranberries and complete it using a brief mist of mandarin oil above the glass.
