WThis is a home-style interpretation of a drink featured on our latest menu. It's a batch premix that's loaded full of tastes of a festive period, making it excellent for hosting a holiday party. Save the extra cordial to use in morning drinks, desserts, or to mix more rounds of this cocktail.
The Bikini Cocktail
Yields 10 guests
For the Citrus Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Drink (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
Making the Citrus Syrup: Put all the items in a pan, heat until it reaches a simmer, agitating so the sugar melts. Then, turn off the stove and leave to reach room temperature entirely. Pour to a sealable bottle, seal keeping it chilled, where it will keep for around one month.
Preparing the Cocktail Base: Combine the specified spirits and syrup into one sizeable container, allow it to infuse for one hour, then pass it through best through cheesecloth, so it's fully clarified.
When ready to serve: Measure 85ml of your cocktail base into your cocktail shaker filled with ice, and agitate lightly for a minute until cold. Strain to a chilled martini glass or similar, top with some cranberries adding the final touch by giving it a light spray of mandarin oil above the glass.
