WThis is a simplified take on a drink from our latest menu. It's a large-volume premix that is packed with the flavours associated with festive period, making it perfect for your celebration. Reserve the remaining citrus syrup for breakfast cocktails, desserts, or to make additional servings of this cocktail.
The Bikini Cocktail
Serves 10 people
To make the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
Ingredients for the Cocktail (yields 850ml, to serve 10)
400ml good quality vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Directions
Making the Citrus Syrup: Put all the components into a pan, heat until it reaches a light boil, agitating so the sugar melts. Next, turn off the heat and let it to cool entirely. Decant into an sealable bottle, cap it and store in the fridge, it will last for around four weeks.
For the Batch Mix: Mix every liquid ingredients in a sizeable container, leave to sit for one hour, then pass it through , ideally through a fine cloth, to ensure it's fully clarified.
For serving: Pour 85ml from the cocktail base into a mixing glass filled with ice, gently stirring carefully for a minute to cool it down. Pour into a cold coupe glass or a similar vessel, top with a few cranberries and finish using a brief mist of mandarin oil above the glass.
