We present a simplified interpretation of a cocktail found on our latest menu. Designed as a large-volume pre-mixed that's packed with the essence associated with festive period, making it ideal for a celebration. Any leftover cordial you can use for breakfast cocktails, puddings, or for more rounds of the drink.
Bikini
Yields 10 guests
To make the Citrus Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Premix (yields 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Put the listed components in a pot, heat until it reaches a simmer, agitating until the sugar dissolves. Next, remove from the burner and let it to cool fully. Decant into an clean bottle, cap it keeping it chilled, where it will keep for around a month.
For the Premix: Mix all the spirits and syrup into one large bottle, allow it to infuse for an hour, then strain best through a fine cloth, making it perfectly clear.
To serve: Add 85ml of your premix into your stirring glass containing ice, and agitate lightly for one minute to chill. Filter into a frosted cocktail glass or a similar vessel, garnish with some cranberries and finish by giving it a quick spritz of the essential oil above the glass.
