We present an easy take on a cocktail found on a new menu. It's a batch pre-mixed which is packed with the essence of a festive period, making it excellent for hosting a celebration. Save the extra cordial you can use for brunch beverages, sweets, or for another batch of the drink.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Citrus Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
For the Cocktail (produces 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
Making the Syrup: Combine every items inside a pan, heat until it reaches a gentle boil, agitating so the sugar melts. Then, turn off the heat and let it to cool down completely. Decant into a clean bottle, close it and refrigerate it chilled, where it will keep for about one month.
Preparing the Batch Mix: Pour the specified liquids into one sizeable container, leave to sit for 60 minutes, then strain preferably using muslin, making it completely strained.
When ready to serve: Pour 85ml of the premix to a stirring glass containing ice, gently stirring carefully for one minute to cool it down. Strain to a cold coupe glass or equivalent, decorate with the cranberries and finish using a quick spritz of the essential oil over the top.