WThis is an easy interpretation of a beverage from a new menu. It's a large-volume pre-mixed which is bursting with essence associated with festive period, making it perfect for a celebration. Any leftover cordial for breakfast cocktails, puddings, or for another batch of bikinis.
Bikini
Yields 10 servings
To make the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Cocktail (makes 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Place the listed components in a saucepan, heat until it reaches a simmer, agitating until the sugar dissolves. Then, turn off the burner and leave to reach room temperature entirely. Decant into a sterilised bottle, seal and store chilled, where it will keep for around four weeks.
For the Cocktail Base: Pour every spirits and syrup in a big jug, leave to sit for 60 minutes, then strain , ideally through a fine cloth, making it fully clarified.
When ready to serve: Measure 85ml of the cocktail base to a cocktail shaker containing ice, and stir gently for about 60 seconds to chill. Strain into a cold coupe glass or equivalent, top with a few cranberries and complete it with a light spray with the mandarin essence over the drink.
