WThis is an easy interpretation of a cocktail from the seasonal cocktail list. Designed as a large-volume premix that is bursting with the flavours of a holiday season, rendering it excellent for a celebration. Save the extra cordial to use in brunch beverages, sweets, or to make more rounds of this cocktail.
Bikini Recipe
Yields 10 servings
For the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Drink (yields 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, to finish
Instructions
For the Citrus Syrup: Place all the items into a saucepan, heat until it reaches a gentle boil, stirring until the sugar dissolves. Next, take off the burner and leave to reach room temperature fully. Decant to a sterilised bottle, seal and store in the fridge, where it will keep for around a month.
To make Cocktail Base: Mix all the liquid ingredients into one big jug, allow it to infuse for an hour, then pass it through preferably using cheesecloth, to ensure it's perfectly clear.
When ready to serve: Measure 85ml from the batch mix to a stirring glass filled with ice, and stir lightly for about 60 seconds to chill. Pour into a chilled martini glass or similar, top with some cranberries and finish by giving it a light spray of the essential oil over the top.
