We present a simplified interpretation of a beverage found on a new menu. Designed as a large-volume prepared mix that's packed with tastes of the festive period, which makes it excellent for hosting a holiday party. Save the extra cordial for brunch beverages, desserts, or for more rounds of bikinis.
Bikini Recipe
Makes enough for 10 guests
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Cocktail (produces 850ml, enough for 10)
400ml good quality vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Combine every components inside a pot, bring to a light boil, mixing to dissolve. Next, turn off the burner allowing it to reach room temperature fully. Decant to a sealable bottle, close it keeping it in the fridge, it can be stored for up to one month.
For the Cocktail Base: Mix every liquids into one sizeable container, let it rest for an hour, then pass it through , ideally through muslin, so it's fully clarified.
To serve: Add 85ml of your batch mix to a cocktail shaker containing ice, and agitate lightly for one minute to chill. Strain into an cold coupe glass or a similar vessel, top with a few cranberries and complete it with a brief mist of the essential oil over the top.
