We present a home-style interpretation of a drink found on a new menu. This is a batch pre-mixed that is packed with the tastes of the Christmas time, rendering it ideal for hosting a celebration. Any leftover cordial you can use for brunch beverages, puddings, or to make additional servings of bikinis.
Bikini
Makes enough for 10 servings
For the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Cocktail (makes 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
Making the Syrup: Put all the ingredients inside a saucepan, bring to a simmer, stirring until the sugar dissolves. Next, remove from the burner allowing it to cool completely. Pour into a clean bottle, cap it keeping it in the refrigerator, it can be stored for up to a month.
Preparing the Premix: Pour every liquids into one large bottle, leave to sit for 60 minutes, then strain best through muslin, to ensure it's completely strained.
To serve: Add 85ml of your cocktail base to a stirring glass packed with ice, and agitate carefully for one minute until cold. Strain into a chilled martini glass or a similar vessel, top with the cranberries adding the final touch using a light spray of the essential oil above the glass.
