We present a simplified take on a drink featured on a new menu. Designed as a large-volume premix that is bursting with essence of a festive period, which makes it excellent for a celebration. Any leftover cordial for brunch beverages, puddings, or to mix more rounds of this cocktail.
The Bikini Cocktail
Yields 10 servings
For the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
For the Drink (makes 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml citrus syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
Making the Citrus Syrup: Put all the components inside a pan, bring to a light boil, mixing so the sugar melts. After that, remove from the burner and let it to cool down entirely. Pour into an sealable bottle, seal and store chilled, it can be stored for up to a month.
Preparing the Premix: Combine every spirits and syrup into a big jug, allow it to infuse for an hour, then pass it through preferably using cheesecloth, to ensure it's completely strained.
To serve: Pour 85ml of the batch mix to a cocktail shaker containing ice, and agitate carefully for about 60 seconds until cold. Strain into an chilled martini glass or a similar vessel, top with some cranberries adding the final touch with a quick spritz of the essential oil over the drink.
