WThis is an easy interpretation of a beverage featured on a new menu. Designed as a party-sized premix which is packed full of tastes associated with festive period, rendering it perfect for your holiday party. Save the extra citrus syrup to use in breakfast cocktails, sweets, or to make another batch of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Cocktail (produces 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Directions
For the Citrus Syrup: Combine the listed ingredients inside a pan, bring to a simmer, stirring to dissolve. Next, turn off the heat and leave to cool down completely. Decant into an sealable bottle, cap it and refrigerate it chilled, it will last for about one month.
For the Cocktail Base: Pour every liquids into a big jug, let it rest for one hour, then strain best through a fine cloth, so it's fully clarified.
For serving: Measure 85ml of the cocktail base into your mixing glass containing ice, and agitate gently for a minute to chill. Pour into a frosted cocktail glass or equivalent, garnish with a few cranberries and finish with a light spray of mandarin oil over the drink.
