We present an easy interpretation of a cocktail from our latest menu. Designed as a party-sized premix that's bursting full of flavours of the festive period, which makes it excellent for hosting a celebration. Reserve the remaining cordial you can use for brunch beverages, desserts, or to make additional servings of this cocktail.
Bikini Recipe
Serves 10 servings
For the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (yields 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (see above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Method
To prepare the Syrup: Place all the items into a pot, heat until it reaches a light boil, agitating so the sugar melts. Then, turn off the stove and leave to cool down entirely. Transfer into an sterilised bottle, close it and refrigerate it chilled, where it will keep for about four weeks.
To make Premix: Combine the specified liquid ingredients into a large bottle, allow it to infuse for an hour, then pass it through , ideally through cheesecloth, to ensure it's completely strained.
For serving: Measure 85ml of the batch mix into a cocktail shaker packed with ice, gently stirring lightly for a minute to cool it down. Pour into an cold coupe glass or equivalent, decorate with some cranberries and finish with a quick spritz with the mandarin essence over the drink.
