We present a simplified interpretation of a beverage featured on our latest menu. Designed as a large-volume premix that is bursting with the tastes of the Christmas time, which makes it perfect for your festive gathering. Save the extra citrus syrup you can use for morning drinks, puddings, or to make more rounds of this cocktail.
Bikini Recipe
Makes enough for 10 people
For the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Cocktail (produces 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
Making the Citrus Syrup: Put all the items in a pan, bring to a simmer, agitating so the sugar melts. After that, take off the burner and leave to cool down entirely. Decant into an clean bottle, close it and store in the fridge, it can be stored for up to one month.
To make Premix: Pour all the liquid ingredients into one big jug, let it rest for an hour, then pass it through , ideally through a fine cloth, so it's completely strained.
To serve: Add 85ml of your batch mix into a cocktail shaker packed with ice, and agitate carefully for about 60 seconds until cold. Strain to a frosted cocktail glass or a similar vessel, garnish with some cranberries adding the final touch with a quick spritz of the essential oil over the drink.
