We present a simplified version of a cocktail from our latest menu. This is a batch premix that is packed with tastes of the Christmas time, rendering it perfect for hosting a holiday party. Save the extra cordial to use in brunch beverages, sweets, or for another batch of this cocktail.
The Bikini Cocktail
Yields 10 guests
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Premix (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Directions
To prepare the Citrus Syrup: Put the listed items in a saucepan, bring to a gentle boil, agitating to dissolve. After that, remove from the heat allowing it to reach room temperature entirely. Transfer into a clean bottle, close it and store in the fridge, it will last for around a month.
For the Cocktail Base: Combine all the liquid ingredients into a sizeable container, allow it to infuse for 60 minutes, then filter it preferably using a fine cloth, making it completely strained.
For serving: Pour 85ml of the cocktail base into a stirring glass packed with ice, gently stirring lightly for about 60 seconds to chill. Pour into an cold coupe glass or equivalent, decorate with some cranberries and finish with a quick spritz of mandarin oil over the top.
