We present a home-style version of a drink featured on a new menu. Designed as a large-volume pre-mixed that's packed full of essence of a holiday season, making it ideal for hosting a holiday party. Any leftover cordial you can use for brunch beverages, desserts, or to make more rounds of this cocktail.
The Bikini Cocktail
Serves 10 people
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Premix (produces 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Directions
To prepare the Syrup: Put every ingredients in a pot, heat until it reaches a gentle boil, agitating so the sugar melts. Next, turn off the heat allowing it to cool down fully. Transfer into a sealable bottle, cap it keeping it chilled, where it will keep for about four weeks.
To make Batch Mix: Pour every liquids into a big jug, let it rest for 60 minutes, then pass it through best through cheesecloth, making it completely strained.
When ready to serve: Measure 85ml of your batch mix into a mixing glass containing ice, and agitate lightly for about 60 seconds to cool it down. Strain into an chilled martini glass or similar, garnish with some cranberries and complete it using a quick spritz of the essential oil above the glass.
