We present a simplified version of a drink found on our latest menu. It's a large-volume prepared mix that is loaded with flavours of the holiday season, which makes it perfect for a festive gathering. Any leftover citrus syrup you can use for brunch beverages, sweets, or to make additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Drink (makes 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml clementine syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Place all the ingredients in a pot, heat until it reaches a gentle boil, stirring so the sugar melts. Then, take off the stove allowing it to cool down completely. Pour into an sterilised bottle, cap it and refrigerate it in the fridge, it will last for up to a month.
To make Premix: Mix every liquids into a sizeable container, allow it to infuse for 60 minutes, then pass it through preferably using muslin, to ensure it's completely strained.
When ready to serve: Measure 85ml from the premix into a stirring glass containing ice, and stir carefully for about 60 seconds until cold. Pour into a frosted cocktail glass or a similar vessel, top with some cranberries and complete it with a brief mist of the essential oil over the top.
