We present a home-style interpretation of a beverage found on a new menu. Designed as a large-volume prepared mix that is bursting with the tastes of a holiday season, which makes it excellent for your holiday party. Reserve the remaining cordial for brunch beverages, desserts, or for additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 people
For the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (makes 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach schnapps
200ml clementine cordial (see above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
To prepare the Cordial: Put every items in a saucepan, heat until it reaches a light boil, agitating until the sugar dissolves. Next, take off the burner and let it to reach room temperature entirely. Decant to a sterilised bottle, seal keeping it in the fridge, it will last for around four weeks.
For the Cocktail Base: Pour every liquids into a big jug, allow it to infuse for one hour, then strain , ideally through cheesecloth, so it's completely strained.
When ready to serve: Measure 85ml of your batch mix into a stirring glass filled with ice, and agitate lightly for a minute to cool it down. Strain into an chilled martini glass or a similar vessel, decorate with a few cranberries and finish using a brief mist with the mandarin essence over the top.
