We present a simplified interpretation of a beverage featured on our latest menu. It's a large-volume prepared mix that's packed with the flavours of a holiday season, making it excellent for a celebration. Save the extra cordial for brunch beverages, puddings, or to mix more rounds of the drink.
Bikini
Yields 10 servings
For the Clementine Cordial (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Cocktail (yields 850ml, to serve 10)
400ml good quality vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, to finish
Instructions
Making the Syrup: Combine the listed items in a pot, heat until it reaches a light boil, agitating so the sugar melts. Next, turn off the heat and let it to reach room temperature fully. Decant into a clean bottle, close it and store in the fridge, where it will keep for about a month.
For the Cocktail Base: Mix the specified liquid ingredients into one big jug, allow it to infuse for an hour, then filter it preferably using cheesecloth, to ensure it's perfectly clear.
To serve: Measure 85ml from the batch mix to a cocktail shaker filled with ice, and agitate carefully for a minute to chill. Pour into a chilled martini glass or equivalent, garnish with the cranberries and finish with a light spray of mandarin oil over the top.
