WThis is a home-style interpretation of a drink from our latest menu. Designed as a party-sized prepared mix which is bursting with tastes of the Christmas time, which makes it ideal for your celebration. Reserve the remaining syrup for morning drinks, desserts, or to mix more rounds of this cocktail.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (makes 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Method
Making the Citrus Syrup: Place the listed ingredients inside a saucepan, heat until it reaches a gentle boil, agitating to dissolve. Next, take off the burner and let it to cool down fully. Pour to a sealable bottle, cap it and store chilled, it can be stored for up to a month.
Preparing the Premix: Combine every liquid ingredients into a big jug, let it rest for an hour, then filter it preferably using a fine cloth, to ensure it's perfectly clear.
When ready to serve: Add 85ml from the batch mix into your cocktail shaker filled with ice, gently stirring gently for about 60 seconds to chill. Strain into an cold coupe glass or equivalent, top with a few cranberries and complete it by giving it a light spray of mandarin oil over the drink.
