This Festive Drink – How to Make It

WThis is an easy take on a cocktail from our latest menu. Designed as a large-volume premix which is loaded with the essence of a festive period, rendering it perfect for a holiday party. Save the extra cordial you can use for breakfast cocktails, sweets, or to make more rounds of the drink.

The Bikini Cocktail

Serves 10 servings

Ingredients for the Citrus Syrup (makes 750ml)

300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar

To make the Cocktail (makes 850ml, to serve 10)

400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, to finish

Instructions

Making the Citrus Syrup: Place every ingredients inside a saucepan, bring to a simmer, mixing until the sugar dissolves. Next, take off the stove and let it to cool down fully. Pour into a sterilised bottle, cap it and refrigerate it in the refrigerator, where it will keep for up to a month.

For the Premix: Mix all the liquid ingredients in a big jug, let it rest for one hour, then strain , ideally through cheesecloth, so it's completely strained.

For serving: Measure 85ml from the premix into a mixing glass packed with ice, and agitate gently for about 60 seconds to cool it down. Strain to a frosted cocktail glass or equivalent, garnish with the cranberries and finish using a light spray of mandarin oil over the top.