WThis is a simplified interpretation of a cocktail featured on our latest menu. It's a batch pre-mixed that is packed full of flavours of a holiday season, making it excellent for hosting a celebration. Save the extra syrup for breakfast cocktails, desserts, or for additional servings of the drink.
Bikini Recipe
Yields 10 people
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
Ingredients for the Drink (yields 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
Fresh cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
Making the Citrus Syrup: Put every ingredients inside a saucepan, bring to a gentle boil, agitating so the sugar melts. After that, remove from the stove and let it to reach room temperature entirely. Decant to a sterilised bottle, cap it keeping it in the fridge, it can be stored for about a month.
For the Premix: Combine all the liquid ingredients into a sizeable container, allow it to infuse for 60 minutes, then strain , ideally through cheesecloth, making it completely strained.
When ready to serve: Measure 85ml of your premix into a mixing glass containing ice, and agitate lightly for one minute to cool it down. Pour into a cold coupe glass or a similar vessel, top with a few cranberries and finish with a brief mist of the essential oil over the top.
