We present a simplified take on a drink featured on a new cocktail list. Designed as a large-volume prepared mix that's bursting with flavours of the holiday season, making it perfect for your celebration. Reserve the remaining cordial to use in breakfast cocktails, puddings, or to mix additional servings of the drink.
Bikini
Yields 10 people
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Drink (makes 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Instructions
Making the Syrup: Combine all the items into a saucepan, bring to a gentle boil, agitating to dissolve. Next, take off the burner allowing it to cool down completely. Transfer into a sterilised bottle, close it and store in the fridge, where it will keep for about four weeks.
For the Cocktail Base: Combine every liquids into one large bottle, let it rest for 60 minutes, then filter it preferably using a fine cloth, to ensure it's fully clarified.
To serve: Add 85ml of your cocktail base into a stirring glass packed with ice, and stir carefully for a minute to cool it down. Strain into an frosted cocktail glass or similar, garnish with a few cranberries and finish using a quick spritz of mandarin oil over the drink.
