We present an easy take on a cocktail featured on our latest menu. It's a large-volume premix which is loaded with the essence associated with festive period, which makes it excellent for hosting a festive gathering. Any leftover syrup to use in brunch beverages, desserts, or to mix additional servings of bikinis.
The Bikini Cocktail
Serves 10 guests
For the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g fine sugar
To make the Cocktail (produces 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Place the listed components into a pan, bring to a simmer, mixing to dissolve. After that, take off the stove and let it to cool down completely. Pour into a sealable bottle, cap it keeping it chilled, where it will keep for around four weeks.
Preparing the Cocktail Base: Pour every spirits and syrup into one big jug, leave to sit for an hour, then strain , ideally through muslin, so it's completely strained.
For serving: Pour 85ml from the premix into your cocktail shaker filled with ice, and stir gently for one minute until cold. Pour to a chilled martini glass or equivalent, top with a few cranberries adding the final touch with a brief mist with the mandarin essence over the top.
