We present a home-style interpretation of a cocktail featured on the seasonal drinks list. Designed as a batch premix that's loaded with essence of a Christmas time, rendering it ideal for your celebration. Reserve the remaining cordial to use in breakfast cocktails, puddings, or for another batch of this cocktail.
The Bikini Cocktail
Serves 10 people
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Cocktail (makes 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
Making the Syrup: Place all the components inside a pan, bring to a simmer, stirring to dissolve. Next, take off the stove and leave to reach room temperature fully. Decant to a clean bottle, close it keeping it in the refrigerator, it can be stored for around one month.
Preparing the Premix: Pour every liquid ingredients into one big jug, allow it to infuse for one hour, then filter it preferably using cheesecloth, so it's perfectly clear.
To serve: Pour 85ml of the premix into your stirring glass containing ice, and stir gently for one minute to cool it down. Filter into a frosted cocktail glass or a similar vessel, garnish with the cranberries adding the final touch with a light spray of mandarin oil over the drink.
