We present a home-style interpretation of a drink featured on the seasonal menu. Designed as a batch premix that is loaded with the essence of a festive period, which makes it excellent for a holiday party. Reserve the remaining cordial for morning drinks, puddings, or to make additional servings of this cocktail.
The Bikini Cocktail
Serves 10 guests
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (makes 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Instructions
For the Syrup: Combine all the items into a pan, heat until it reaches a gentle boil, agitating so the sugar melts. After that, remove from the stove and leave to reach room temperature completely. Decant into an sealable bottle, seal and refrigerate it in the refrigerator, where it will keep for up to four weeks.
For the Cocktail Base: Mix every liquid ingredients in a large bottle, leave to sit for 60 minutes, then pass it through , ideally through a fine cloth, so it's fully clarified.
To serve: Pour 85ml from the batch mix to a cocktail shaker containing ice, and stir gently for a minute to cool it down. Pour into a cold coupe glass or equivalent, garnish with a few cranberries adding the final touch using a brief mist of the essential oil over the drink.
