We present an easy take on a drink found on the seasonal menu. It's a party-sized prepared mix which is bursting full of flavours of the holiday season, rendering it ideal for hosting a holiday party. Any leftover syrup to use in brunch beverages, puddings, or to make another batch of this cocktail.
The Bikini Cocktail
Serves 10 people
Ingredients for the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Drink (makes 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Method
For the Cordial: Place all the ingredients into a pot, bring to a simmer, mixing until the sugar dissolves. Then, turn off the stove allowing it to cool completely. Pour into an sealable bottle, cap it and refrigerate it chilled, where it will keep for around four weeks.
For the Cocktail Base: Mix the specified liquid ingredients in a large bottle, leave to sit for one hour, then strain preferably using muslin, so it's fully clarified.
When ready to serve: Measure 85ml of the batch mix to a mixing glass packed with ice, gently stirring carefully for one minute to cool it down. Pour into an frosted cocktail glass or equivalent, decorate with a few cranberries and complete it with a quick spritz of mandarin oil over the drink.
