WThis is a home-style interpretation of a beverage found on our latest menu. Designed as a batch premix that's loaded full of flavours of a holiday season, which makes it excellent for hosting a festive gathering. Reserve the remaining citrus syrup to use in brunch beverages, sweets, or to make additional servings of this cocktail.
The Bikini Cocktail
Makes enough for 10 guests
For the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g fine sugar
For the Drink (yields 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Method
Making the Citrus Syrup: Place the listed items inside a saucepan, heat until it reaches a light boil, stirring to dissolve. Then, turn off the burner and let it to cool down entirely. Transfer into an sealable bottle, close it and store chilled, it can be stored for up to a month.
Preparing the Premix: Pour all the spirits and syrup into one big jug, allow it to infuse for an hour, then pass it through preferably using muslin, making it fully clarified.
When ready to serve: Add 85ml of your batch mix into your cocktail shaker filled with ice, gently stirring gently for a minute until cold. Pour to a frosted cocktail glass or equivalent, top with some cranberries and finish by giving it a quick spritz of mandarin oil over the top.
