WThis is a home-style interpretation of a cocktail from our latest menu. It's a batch premix which is loaded with tastes of the festive period, which makes it perfect for hosting a festive gathering. Reserve the remaining citrus syrup you can use for breakfast cocktails, sweets, or to make additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g fine sugar
Ingredients for the Drink (yields 850ml, to serve 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
For the Citrus Syrup: Put every components in a saucepan, heat until it reaches a light boil, mixing until the sugar dissolves. Then, remove from the burner allowing it to cool completely. Transfer into a sealable bottle, close it and store chilled, it can be stored for about a month.
For the Cocktail Base: Combine every liquid ingredients into one large bottle, leave to sit for 60 minutes, then filter it preferably using cheesecloth, to ensure it's fully clarified.
For serving: Measure 85ml from the batch mix into a cocktail shaker containing ice, and agitate gently for one minute to chill. Filter into a cold coupe glass or similar, decorate with the cranberries and finish using a light spray of the essential oil over the drink.
