WThis is a home-style version of a cocktail featured on our latest menu. It's a large-volume prepared mix that is loaded with tastes of a Christmas time, making it excellent for a holiday party. Save the extra cordial you can use for morning drinks, puddings, or to make additional servings of bikinis.
The Bikini Cocktail
Serves 10 servings
To make the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Cocktail (makes 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (see above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Combine all the items in a saucepan, heat until it reaches a simmer, mixing until the sugar dissolves. Then, take off the burner and leave to reach room temperature completely. Pour into an clean bottle, close it and refrigerate it in the refrigerator, where it will keep for around one month.
Preparing the Cocktail Base: Pour all the liquids in a sizeable container, leave to sit for 60 minutes, then strain best through cheesecloth, to ensure it's completely strained.
When ready to serve: Measure 85ml of your premix into your mixing glass packed with ice, and agitate carefully for a minute to cool it down. Pour into an cold coupe glass or equivalent, garnish with the cranberries adding the final touch using a brief mist of mandarin oil over the top.
