We present a home-style take on a drink featured on our latest menu. Designed as a large-volume premix that is packed with the flavours of the Christmas time, making it excellent for hosting a holiday party. Save the extra cordial you can use for brunch beverages, sweets, or to make another batch of the drink.
Bikini Recipe
Serves 10 servings
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Cocktail (makes 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Instructions
For the Cordial: Combine the listed ingredients inside a saucepan, bring to a gentle boil, agitating until the sugar dissolves. After that, remove from the stove and let it to cool down fully. Transfer into a sterilised bottle, close it keeping it in the fridge, where it will keep for about one month.
Preparing the Cocktail Base: Mix every liquid ingredients in a large bottle, leave to sit for 60 minutes, then strain , ideally through a fine cloth, making it perfectly clear.
When ready to serve: Measure 85ml from the cocktail base into your stirring glass packed with ice, and agitate lightly for about 60 seconds until cold. Strain to a frosted cocktail glass or similar, garnish with the cranberries and complete it by giving it a quick spritz of mandarin oil over the top.
