WThis is a home-style take on a cocktail from our latest menu. Designed as a large-volume pre-mixed which is bursting with essence of the holiday season, making it perfect for a festive gathering. Any leftover syrup for breakfast cocktails, puddings, or to make another batch of the drink.
The Bikini Cocktail
Yields 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
Ingredients for the Cocktail (makes 850ml, serving 10)
400ml good quality vodka
100ml classic gin
150ml peach liqueur
200ml clementine syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
To prepare the Syrup: Place every items inside a pot, heat until it reaches a light boil, mixing so the sugar melts. Next, take off the heat allowing it to cool fully. Decant to a clean bottle, cap it and refrigerate it chilled, it can be stored for around four weeks.
To make Cocktail Base: Mix every spirits and syrup in a sizeable container, leave to sit for 60 minutes, then pass it through , ideally through muslin, so it's fully clarified.
To serve: Pour 85ml of your cocktail base to a mixing glass containing ice, and agitate carefully for a minute to cool it down. Strain into a cold coupe glass or similar, top with the cranberries and finish using a quick spritz of mandarin oil above the glass.
