We present a home-style interpretation of a cocktail found on a new menu. This is a large-volume prepared mix which is loaded with the essence of a Christmas time, making it perfect for your festive gathering. Any leftover cordial for brunch beverages, desserts, or to make additional servings of the drink.
Bikini Recipe
Makes enough for 10 guests
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Cocktail (yields 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Combine the listed items in a pot, bring to a simmer, mixing until the sugar dissolves. Next, take off the burner and let it to reach room temperature entirely. Transfer into an sterilised bottle, seal keeping it in the fridge, it will last for about four weeks.
Preparing the Cocktail Base: Pour all the liquids in a sizeable container, leave to sit for an hour, then strain best through a fine cloth, making it completely strained.
For serving: Add 85ml of the premix into your stirring glass filled with ice, and agitate carefully for one minute until cold. Filter into a cold coupe glass or similar, top with the cranberries and finish with a light spray of mandarin oil over the drink.
