WThis is a simplified take on a cocktail from the seasonal menu. Designed as a party-sized premix that's loaded with flavours of a holiday season, rendering it excellent for your celebration. Reserve the remaining syrup you can use for brunch beverages, sweets, or to make additional servings of this cocktail.
The Bikini Cocktail
Yields 10 guests
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (yields 850ml, enough for 10)
400ml premium vodka
100ml dry gin
150ml peach schnapps
200ml citrus syrup (see above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Directions
For the Syrup: Combine every ingredients in a pan, heat until it reaches a gentle boil, stirring until the sugar dissolves. Next, remove from the stove and leave to reach room temperature fully. Pour to a clean bottle, seal keeping it in the fridge, it can be stored for around a month.
For the Premix: Mix the specified liquid ingredients into a big jug, leave to sit for one hour, then strain best through cheesecloth, to ensure it's perfectly clear.
When ready to serve: Pour 85ml from the cocktail base into a cocktail shaker packed with ice, and stir carefully for one minute to cool it down. Strain to a cold coupe glass or a similar vessel, top with a few cranberries and complete it with a light spray of mandarin oil over the top.
