We present a home-style take on a cocktail featured on the seasonal menu. Designed as a large-volume premix which is loaded full of essence of a festive period, making it excellent for a festive gathering. Reserve the remaining citrus syrup for morning drinks, desserts, or for additional servings of bikinis.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g fine sugar
Ingredients for the Cocktail (produces 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Fresh cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
To prepare the Syrup: Place every items in a pot, bring to a light boil, mixing so the sugar melts. Then, take off the burner and leave to cool down completely. Transfer into an sealable bottle, cap it keeping it in the fridge, it can be stored for around a month.
To make Premix: Mix every spirits and syrup into a big jug, allow it to infuse for an hour, then strain preferably using muslin, so it's fully clarified.
When ready to serve: Add 85ml from the premix to a cocktail shaker packed with ice, and agitate lightly for a minute to cool it down. Pour to a cold coupe glass or equivalent, decorate with a few cranberries adding the final touch by giving it a light spray of mandarin oil over the drink.
