WThis is a simplified interpretation of a drink found on our latest menu. It's a large-volume prepared mix which is bursting with flavours associated with festive period, which makes it excellent for hosting a celebration. Reserve the remaining syrup for morning drinks, puddings, or to make additional servings of this cocktail.
The Bikini Cocktail
Serves 10 servings
For the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Cocktail (yields 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
Making the Citrus Syrup: Put every items inside a pan, heat until it reaches a simmer, agitating until the sugar dissolves. Then, remove from the heat and let it to reach room temperature completely. Decant into an clean bottle, close it keeping it chilled, where it will keep for around four weeks.
To make Batch Mix: Combine the specified liquid ingredients in a big jug, allow it to infuse for 60 minutes, then pass it through best through cheesecloth, to ensure it's perfectly clear.
To serve: Add 85ml of your cocktail base into a cocktail shaker packed with ice, and stir gently for a minute to chill. Pour to a cold coupe glass or similar, garnish with the cranberries and finish by giving it a quick spritz with the mandarin essence over the top.
