We present an easy version of a beverage featured on our latest menu. It's a party-sized prepared mix that is loaded with flavours associated with Christmas time, making it excellent for a holiday party. Save the extra cordial you can use for breakfast cocktails, puddings, or to mix another batch of the drink.
Bikini Recipe
Makes enough for 10 servings
For the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Cocktail (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
For the Syrup: Put all the items inside a pot, bring to a simmer, mixing to dissolve. Then, remove from the stove allowing it to reach room temperature completely. Pour into an clean bottle, close it and store in the fridge, where it will keep for about four weeks.
Preparing the Premix: Mix the specified liquid ingredients in a large bottle, let it rest for an hour, then filter it , ideally through a fine cloth, making it completely strained.
When ready to serve: Measure 85ml of your cocktail base to a stirring glass filled with ice, and agitate carefully for one minute until cold. Strain into an frosted cocktail glass or a similar vessel, top with some cranberries adding the final touch by giving it a light spray with the mandarin essence over the top.
