WThis is a simplified interpretation of a cocktail from our latest menu. This is a party-sized pre-mixed that is packed with essence of a holiday season, rendering it perfect for your celebration. Reserve the remaining syrup for morning drinks, puddings, or to mix additional servings of this cocktail.
The Bikini Cocktail
Yields 10 servings
To make the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Cocktail (yields 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml clementine syrup (see above)
A few cranberries, for garnish
Mandarin essential oil, for finishing
Directions
Making the Syrup: Put all the ingredients in a pan, bring to a gentle boil, stirring so the sugar melts. Next, remove from the burner and let it to reach room temperature fully. Pour into a sealable bottle, cap it and store in the refrigerator, it can be stored for around four weeks.
To make Batch Mix: Mix all the liquids into one large bottle, allow it to infuse for one hour, then strain best through a fine cloth, making it completely strained.
To serve: Add 85ml of your batch mix into your cocktail shaker filled with ice, and agitate lightly for one minute to cool it down. Filter into an frosted cocktail glass or similar, decorate with some cranberries adding the final touch using a light spray of mandarin oil over the top.
