We present a home-style take on a beverage featured on our latest menu. Designed as a large-volume premix which is loaded with the tastes associated with Christmas time, rendering it ideal for a festive gathering. Save the extra cordial for morning drinks, sweets, or for more rounds of the drink.
The Bikini Cocktail
Serves 10 servings
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (makes 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Method
Making the Citrus Syrup: Place every ingredients inside a pan, bring to a simmer, mixing until the sugar dissolves. Next, turn off the burner and let it to cool down completely. Pour to a sterilised bottle, close it and refrigerate it in the fridge, where it will keep for up to a month.
Preparing the Cocktail Base: Pour every spirits and syrup into a sizeable container, allow it to infuse for an hour, then pass it through , ideally through muslin, making it completely strained.
To serve: Pour 85ml from the cocktail base into your stirring glass packed with ice, gently stirring gently for about 60 seconds until cold. Strain into a frosted cocktail glass or similar, top with the cranberries and finish with a brief mist of mandarin oil over the top.
