We present a simplified interpretation of a drink from our latest menu. It's a large-volume premix that's loaded full of flavours associated with Christmas time, rendering it ideal for a holiday party. Any leftover citrus syrup for breakfast cocktails, sweets, or to make another batch of the drink.
The Bikini Cocktail
Yields 10 guests
To make the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
For the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Method
For the Citrus Syrup: Put every components in a pot, bring to a light boil, stirring so the sugar melts. After that, remove from the burner and leave to reach room temperature completely. Transfer into a sealable bottle, close it keeping it in the refrigerator, it can be stored for around a month.
Preparing the Premix: Mix every liquids into a big jug, let it rest for 60 minutes, then strain preferably using muslin, so it's completely strained.
When ready to serve: Measure 85ml of your cocktail base into a mixing glass packed with ice, gently stirring lightly for one minute to cool it down. Pour to a cold coupe glass or equivalent, garnish with some cranberries adding the final touch using a light spray of mandarin oil over the top.