WThis is a simplified take on a beverage found on our latest menu. Designed as a batch premix that is packed with flavours associated with holiday season, which makes it ideal for hosting a festive gathering. Any leftover syrup to use in breakfast cocktails, puddings, or to mix additional servings of this cocktail.
Bikini Recipe
Yields 10 guests
To make the Citrus Syrup (yields 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (produces 850ml, to serve 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml citrus syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Directions
For the Syrup: Combine the listed ingredients inside a saucepan, bring to a light boil, stirring so the sugar melts. After that, remove from the burner and leave to cool down completely. Pour into an sterilised bottle, cap it keeping it in the refrigerator, where it will keep for around four weeks.
To make Batch Mix: Mix all the liquid ingredients in a sizeable container, leave to sit for an hour, then strain , ideally through cheesecloth, making it completely strained.
For serving: Add 85ml of your cocktail base into a mixing glass filled with ice, gently stirring gently for a minute to chill. Pour into an chilled martini glass or equivalent, top with some cranberries adding the final touch with a brief mist with the mandarin essence over the drink.
