We present a simplified interpretation of a drink from our latest menu. This is a large-volume premix which is packed with the tastes of a Christmas time, rendering it perfect for a festive gathering. Any leftover syrup for brunch beverages, puddings, or to mix additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Premix (makes 850ml, enough for 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Place the listed components into a pan, heat until it reaches a light boil, mixing until the sugar dissolves. After that, remove from the burner and leave to cool down entirely. Transfer into a sterilised bottle, cap it and refrigerate it chilled, it will last for about four weeks.
To make Cocktail Base: Pour the specified spirits and syrup into a large bottle, allow it to infuse for 60 minutes, then pass it through , ideally through cheesecloth, so it's fully clarified.
When ready to serve: Add 85ml of your batch mix to a mixing glass containing ice, gently stirring lightly for a minute until cold. Strain into a chilled martini glass or a similar vessel, decorate with some cranberries and complete it using a light spray with the mandarin essence above the glass.
