We present a home-style version of a beverage featured on our latest menu. It's a large-volume pre-mixed that is packed full of tastes of a holiday season, making it ideal for a festive gathering. Reserve the remaining cordial for breakfast cocktails, sweets, or for additional servings of the drink.
The Bikini Cocktail
Serves 10 guests
For the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
For the Cocktail (produces 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (as made above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Directions
For the Syrup: Put every components in a pot, bring to a simmer, stirring so the sugar melts. After that, take off the burner and let it to cool down completely. Transfer into an sterilised bottle, cap it keeping it in the refrigerator, where it will keep for up to a month.
To make Cocktail Base: Combine every liquids in a sizeable container, let it rest for one hour, then pass it through preferably using a fine cloth, to ensure it's perfectly clear.
To serve: Pour 85ml of your premix into your cocktail shaker filled with ice, and agitate carefully for about 60 seconds until cold. Filter into a chilled martini glass or similar, top with some cranberries and finish using a brief mist of the essential oil above the glass.
