We present a home-style interpretation of a beverage from our latest menu. It's a batch pre-mixed that's bursting with essence of a festive period, which makes it ideal for your celebration. Save the extra citrus syrup for breakfast cocktails, puddings, or to mix more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Cordial (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine cordial (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Method
For the Cordial: Combine all the ingredients into a saucepan, heat until it reaches a simmer, stirring so the sugar melts. After that, turn off the heat allowing it to reach room temperature fully. Decant to a sterilised bottle, cap it and store in the refrigerator, where it will keep for about four weeks.
For the Cocktail Base: Pour the specified spirits and syrup in a big jug, allow it to infuse for one hour, then filter it , ideally through muslin, to ensure it's completely strained.
When ready to serve: Pour 85ml of your batch mix into your cocktail shaker filled with ice, and agitate gently for a minute to cool it down. Filter into an cold coupe glass or similar, top with the cranberries adding the final touch with a brief mist of the essential oil above the glass.
