WThis is an easy version of a cocktail from a new menu. This is a large-volume premix that's bursting with the flavours of the festive period, rendering it ideal for your festive gathering. Reserve the remaining cordial to use in morning drinks, desserts, or to mix another batch of bikinis.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
To make the Cocktail (produces 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Directions
For the Syrup: Put the listed items inside a pan, heat until it reaches a simmer, stirring so the sugar melts. After that, remove from the heat and let it to cool fully. Transfer to a clean bottle, cap it and store chilled, where it will keep for around a month.
For the Cocktail Base: Combine every spirits and syrup into a sizeable container, leave to sit for 60 minutes, then filter it preferably using a fine cloth, to ensure it's completely strained.
When ready to serve: Measure 85ml of the cocktail base into your cocktail shaker filled with ice, and agitate lightly for about 60 seconds until cold. Strain into a frosted cocktail glass or equivalent, top with a few cranberries and finish with a light spray of the essential oil above the glass.
