We present an easy interpretation of a drink featured on our latest menu. It's a party-sized pre-mixed that is loaded with flavours associated with holiday season, making it excellent for a celebration. Save the extra syrup for brunch beverages, sweets, or to make more rounds of bikinis.
The Bikini Cocktail
Makes enough for 10 servings
For the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (yields 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Directions
For the Citrus Syrup: Place all the ingredients into a saucepan, heat until it reaches a light boil, stirring so the sugar melts. Next, turn off the stove allowing it to cool fully. Decant into an sterilised bottle, close it keeping it in the fridge, it will last for around one month.
To make Cocktail Base: Mix all the spirits and syrup into one large bottle, allow it to infuse for one hour, then strain , ideally through muslin, to ensure it's completely strained.
When ready to serve: Add 85ml of your cocktail base to a mixing glass filled with ice, and agitate gently for about 60 seconds to chill. Pour into a chilled martini glass or a similar vessel, garnish with the cranberries and finish by giving it a brief mist of the essential oil above the glass.
