WThis is a simplified version of a cocktail from the seasonal menu. This is a party-sized premix that is bursting with essence of the Christmas time, which makes it excellent for hosting a celebration. Save the extra cordial to use in breakfast cocktails, puddings, or to mix additional servings of the drink.
The Bikini Cocktail
Serves 10 guests
For the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
Ingredients for the Cocktail (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (see above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Instructions
To prepare the Syrup: Combine every ingredients in a pan, heat until it reaches a light boil, agitating until the sugar dissolves. Next, remove from the burner allowing it to reach room temperature entirely. Transfer to a sealable bottle, cap it and store in the fridge, it will last for up to a month.
To make Batch Mix: Mix every liquids in a large bottle, allow it to infuse for 60 minutes, then filter it best through cheesecloth, to ensure it's fully clarified.
To serve: Measure 85ml of the cocktail base into your mixing glass containing ice, and agitate gently for about 60 seconds to cool it down. Filter into a cold coupe glass or a similar vessel, decorate with a few cranberries and complete it by giving it a brief mist of mandarin oil over the drink.
