WThis is a simplified take on a cocktail from the seasonal menu. It's a batch premix that is bursting with flavours of a festive period, making it perfect for hosting a festive gathering. Any leftover syrup to use in brunch beverages, sweets, or to make more rounds of this cocktail.
The Bikini Cocktail
Serves 10 people
To make the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Premix (yields 850ml, to serve 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Instructions
For the Citrus Syrup: Place the listed components inside a pot, heat until it reaches a light boil, mixing to dissolve. Then, remove from the burner and let it to cool fully. Pour into a sterilised bottle, cap it and store in the refrigerator, it can be stored for around one month.
To make Premix: Combine the specified liquid ingredients in a sizeable container, let it rest for an hour, then filter it best through cheesecloth, to ensure it's perfectly clear.
When ready to serve: Pour 85ml of your premix into your stirring glass packed with ice, and agitate gently for one minute until cold. Pour into a cold coupe glass or a similar vessel, top with a few cranberries and finish with a quick spritz of mandarin oil above the glass.
