We present a home-style interpretation of a drink from our latest menu. Designed as a batch premix which is loaded with flavours of the festive period, rendering it excellent for your celebration. Reserve the remaining cordial to use in breakfast cocktails, sweets, or to make additional servings of this cocktail.
Bikini Recipe
Serves 10 guests
For the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
To make the Premix (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Method
To prepare the Syrup: Combine every ingredients in a pan, heat until it reaches a gentle boil, mixing so the sugar melts. Next, take off the heat allowing it to cool completely. Transfer into a clean bottle, cap it keeping it chilled, it will last for around four weeks.
For the Premix: Combine the specified liquids into one large bottle, leave to sit for 60 minutes, then filter it , ideally through a fine cloth, to ensure it's fully clarified.
When ready to serve: Add 85ml from the batch mix to a stirring glass containing ice, gently stirring lightly for one minute until cold. Filter into a cold coupe glass or a similar vessel, garnish with some cranberries adding the final touch using a light spray of the essential oil over the top.
