We present an easy take on a cocktail featured on our latest menu. It's a large-volume premix that's bursting with the tastes of the holiday season, which makes it ideal for your festive gathering. Save the extra citrus syrup to use in morning drinks, sweets, or to make another batch of bikinis.
The Bikini Cocktail
Yields 10 people
For the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g caster sugar
To make the Premix (produces 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (see above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Directions
Making the Citrus Syrup: Put every ingredients in a pot, heat until it reaches a simmer, agitating so the sugar melts. Then, turn off the stove allowing it to cool down fully. Transfer to a sterilised bottle, cap it keeping it in the refrigerator, it will last for around a month.
To make Cocktail Base: Pour every spirits and syrup into a big jug, let it rest for one hour, then pass it through preferably using a fine cloth, making it completely strained.
When ready to serve: Measure 85ml of the premix to a cocktail shaker filled with ice, gently stirring carefully for about 60 seconds until cold. Filter into a cold coupe glass or a similar vessel, decorate with some cranberries and finish using a brief mist of mandarin oil over the top.
