WThis is an easy interpretation of a cocktail featured on our latest menu. Designed as a large-volume pre-mixed that is bursting with flavours of the Christmas time, making it excellent for your celebration. Reserve the remaining syrup to use in brunch beverages, puddings, or to make another batch of the drink.
The Bikini Cocktail
Makes enough for 10 guests
For the Citrus Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Drink (makes 850ml, enough for 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml clementine syrup (see above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Method
For the Citrus Syrup: Place every components inside a saucepan, bring to a gentle boil, stirring so the sugar melts. Then, turn off the burner and let it to cool down entirely. Decant into an sterilised bottle, cap it keeping it chilled, where it will keep for around a month.
To make Batch Mix: Pour every liquid ingredients into a sizeable container, let it rest for an hour, then pass it through preferably using cheesecloth, so it's completely strained.
For serving: Pour 85ml of your batch mix to a mixing glass containing ice, gently stirring lightly for about 60 seconds until cold. Filter to a cold coupe glass or similar, top with a few cranberries and finish using a brief mist with the mandarin essence above the glass.
