We present a home-style interpretation of a drink found on the seasonal menu. It's a party-sized pre-mixed that's packed full of tastes associated with holiday season, which makes it perfect for hosting a festive gathering. Save the extra cordial to use in breakfast cocktails, puddings, or for more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Cocktail (yields 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Whole cranberries, for garnish
Mandarin essential oil, as a final touch
Instructions
For the Syrup: Put every ingredients inside a pan, bring to a simmer, mixing until the sugar dissolves. After that, remove from the heat allowing it to reach room temperature fully. Decant into a clean bottle, close it and store in the refrigerator, where it will keep for up to one month.
For the Cocktail Base: Combine every liquid ingredients into a big jug, leave to sit for 60 minutes, then filter it best through muslin, making it completely strained.
When ready to serve: Add 85ml from the batch mix to a stirring glass packed with ice, and stir gently for about 60 seconds until cold. Pour into an cold coupe glass or a similar vessel, top with the cranberries and finish using a quick spritz of mandarin oil over the drink.
