We present an easy interpretation of a drink found on a new menu. Designed as a batch premix that's loaded with essence of the holiday season, which makes it ideal for your festive gathering. Any leftover cordial for brunch beverages, puddings, or to mix another batch of the drink.
The Bikini Cocktail
Serves 10 servings
To make the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Premix (makes 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Combine every ingredients inside a saucepan, heat until it reaches a simmer, agitating until the sugar dissolves. After that, take off the heat and let it to cool down fully. Decant into a sealable bottle, close it and refrigerate it in the fridge, where it will keep for about a month.
To make Batch Mix: Mix all the liquid ingredients into one sizeable container, allow it to infuse for an hour, then pass it through , ideally through cheesecloth, making it completely strained.
For serving: Measure 85ml of the cocktail base into your cocktail shaker packed with ice, and agitate lightly for one minute until cold. Pour into an cold coupe glass or equivalent, top with a few cranberries and finish by giving it a light spray of mandarin oil over the drink.
