We present an easy interpretation of a cocktail from a new drinks list. It's a large-volume pre-mixed that's packed with tastes of a festive period, making it excellent for a festive gathering. Any leftover cordial to use in brunch beverages, desserts, or to make more rounds of the drink.
The Bikini Cocktail
Serves 10 servings
Ingredients for the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
For the Premix (yields 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
To prepare the Syrup: Put all the components inside a pan, heat until it reaches a light boil, mixing so the sugar melts. Then, take off the heat and leave to cool down fully. Decant into a clean bottle, cap it keeping it in the refrigerator, it will last for around four weeks.
Preparing the Premix: Combine all the liquids in a large bottle, leave to sit for one hour, then pass it through preferably using muslin, to ensure it's completely strained.
When ready to serve: Pour 85ml of the cocktail base to a mixing glass filled with ice, and stir lightly for about 60 seconds to chill. Pour to a frosted cocktail glass or equivalent, decorate with some cranberries and complete it by giving it a quick spritz of the essential oil over the drink.
