WThis is an easy interpretation of a cocktail from our latest menu. This is a large-volume premix that is bursting full of essence associated with festive period, which makes it ideal for hosting a celebration. Any leftover syrup you can use for brunch beverages, puddings, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (yields 850ml, serving 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (as made above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
Making the Syrup: Put every items in a pot, heat until it reaches a simmer, stirring until the sugar dissolves. After that, remove from the heat and leave to cool down completely. Decant to a clean bottle, seal and store in the fridge, it can be stored for about a month.
Preparing the Premix: Mix every liquid ingredients in a large bottle, leave to sit for an hour, then filter it preferably using muslin, making it fully clarified.
For serving: Pour 85ml of the batch mix to a stirring glass containing ice, and stir lightly for about 60 seconds to chill. Strain into a cold coupe glass or equivalent, top with a few cranberries and finish by giving it a light spray of the essential oil above the glass.
