WThis is a simplified take on a beverage from our latest cocktail list. Designed as a large-volume prepared mix which is packed with flavours associated with holiday season, making it ideal for a celebration. Reserve the remaining citrus syrup to use in brunch beverages, sweets, or to make additional servings of bikinis.
The Bikini Cocktail
Makes enough for 10 people
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Drink (produces 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Method
Making the Citrus Syrup: Combine every ingredients inside a pan, heat until it reaches a gentle boil, agitating to dissolve. Next, remove from the burner allowing it to cool fully. Transfer to a sealable bottle, seal and refrigerate it chilled, it can be stored for about one month.
To make Cocktail Base: Combine every spirits and syrup into a large bottle, allow it to infuse for an hour, then pass it through preferably using cheesecloth, to ensure it's fully clarified.
When ready to serve: Add 85ml from the cocktail base to a cocktail shaker containing ice, and agitate gently for one minute until cold. Strain into an chilled martini glass or a similar vessel, top with the cranberries and finish with a brief mist of the essential oil over the top.
