We present a simplified version of a cocktail featured on the seasonal menu. This is a large-volume premix which is bursting with the essence associated with Christmas time, which makes it excellent for a celebration. Reserve the remaining cordial for brunch beverages, desserts, or to mix more rounds of the drink.
The Bikini Cocktail
Yields 10 guests
To make the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g fine sugar
For the Premix (makes 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Directions
To prepare the Syrup: Combine all the ingredients in a pot, heat until it reaches a simmer, stirring so the sugar melts. Next, take off the heat and let it to cool down fully. Decant into an sealable bottle, close it and store chilled, it can be stored for up to a month.
Preparing the Premix: Pour all the liquid ingredients in a sizeable container, leave to sit for 60 minutes, then filter it best through cheesecloth, making it perfectly clear.
When ready to serve: Add 85ml from the cocktail base to a stirring glass packed with ice, and agitate gently for one minute to cool it down. Pour to a frosted cocktail glass or equivalent, decorate with some cranberries and finish with a light spray of the essential oil above the glass.
