WThis is a home-style take on a cocktail from the seasonal menu. Designed as a party-sized premix that's bursting with the flavours of the festive period, making it perfect for your holiday party. Save the extra cordial for breakfast cocktails, sweets, or to make another batch of this cocktail.
The Bikini Cocktail
Makes enough for 10 people
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Drink (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Instructions
Making the Syrup: Place all the items into a pan, bring to a gentle boil, mixing until the sugar dissolves. After that, remove from the stove and leave to reach room temperature fully. Decant into an sterilised bottle, cap it keeping it in the refrigerator, it will last for up to a month.
Preparing the Cocktail Base: Mix all the liquid ingredients into one large bottle, leave to sit for an hour, then strain preferably using cheesecloth, so it's perfectly clear.
For serving: Pour 85ml of your cocktail base to a stirring glass packed with ice, gently stirring carefully for about 60 seconds to cool it down. Pour to a chilled martini glass or equivalent, decorate with a few cranberries and finish using a brief mist of the essential oil above the glass.
