We present an easy interpretation of a drink found on a new cocktail list. Designed as a large-volume premix which is bursting full of flavours of the holiday season, which makes it excellent for your festive gathering. Any leftover cordial to use in breakfast cocktails, puddings, or to make additional servings of bikinis.
The Bikini Cocktail
Yields 10 guests
Ingredients for the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g fine sugar
For the Premix (makes 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (as made above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Instructions
For the Syrup: Combine all the components inside a pot, heat until it reaches a gentle boil, agitating to dissolve. Then, remove from the heat allowing it to reach room temperature fully. Decant into a clean bottle, close it and store in the refrigerator, it can be stored for up to a month.
For the Premix: Pour every spirits and syrup into a large bottle, leave to sit for an hour, then strain best through muslin, to ensure it's fully clarified.
When ready to serve: Add 85ml from the cocktail base to a mixing glass packed with ice, gently stirring lightly for about 60 seconds to cool it down. Strain into an chilled martini glass or a similar vessel, garnish with some cranberries adding the final touch using a brief mist with the mandarin essence over the top.
