We present an easy interpretation of a beverage from our latest menu. Designed as a large-volume premix that's bursting full of tastes associated with Christmas time, rendering it perfect for your holiday party. Reserve the remaining syrup to use in brunch beverages, sweets, or for another batch of this cocktail.
The Bikini Cocktail
Makes enough for 10 guests
To make the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
Ingredients for the Premix (yields 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach liqueur
200ml clementine syrup (as made above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
For the Citrus Syrup: Place every items in a pot, heat until it reaches a gentle boil, mixing until the sugar dissolves. After that, turn off the burner and leave to reach room temperature entirely. Transfer to a sealable bottle, seal and refrigerate it in the refrigerator, where it will keep for about a month.
For the Cocktail Base: Mix every liquids into a large bottle, allow it to infuse for 60 minutes, then strain best through muslin, to ensure it's perfectly clear.
When ready to serve: Pour 85ml of the cocktail base into your cocktail shaker packed with ice, and stir gently for one minute to chill. Strain to a chilled martini glass or similar, top with the cranberries and complete it using a quick spritz with the mandarin essence above the glass.
