We present a simplified take on a cocktail from our latest menu. This is a batch pre-mixed that's loaded with essence associated with festive period, making it ideal for hosting a celebration. Any leftover syrup you can use for breakfast cocktails, desserts, or to make additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
For the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
For the Cocktail (yields 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Method
Making the Citrus Syrup: Combine the listed items into a pan, heat until it reaches a light boil, agitating so the sugar melts. After that, turn off the burner and leave to cool completely. Transfer into an sterilised bottle, cap it and refrigerate it in the fridge, it can be stored for about four weeks.
Preparing the Batch Mix: Pour all the spirits and syrup into one sizeable container, leave to sit for 60 minutes, then strain preferably using a fine cloth, to ensure it's fully clarified.
When ready to serve: Add 85ml of the batch mix into your cocktail shaker containing ice, and stir lightly for one minute to cool it down. Filter to a frosted cocktail glass or a similar vessel, decorate with some cranberries and complete it using a quick spritz with the mandarin essence over the top.
