We present a simplified version of a beverage from our latest menu. This is a large-volume premix which is packed with the tastes of the festive period, rendering it perfect for a festive gathering. Reserve the remaining cordial for breakfast cocktails, puddings, or to mix additional servings of the drink.
Bikini Recipe
Yields 10 guests
For the Clementine Cordial (produces 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
To make the Cocktail (produces 850ml, enough for 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Combine all the items in a pot, bring to a gentle boil, stirring so the sugar melts. After that, take off the burner allowing it to reach room temperature entirely. Decant into a sterilised bottle, seal and refrigerate it chilled, it will last for about a month.
Preparing the Cocktail Base: Combine every liquid ingredients into a large bottle, let it rest for an hour, then strain preferably using cheesecloth, so it's completely strained.
For serving: Measure 85ml of your premix to a cocktail shaker filled with ice, and agitate gently for a minute to cool it down. Filter into a frosted cocktail glass or equivalent, top with a few cranberries adding the final touch using a light spray of mandarin oil over the top.
