We present a home-style take on a beverage found on our latest menu. Designed as a party-sized pre-mixed which is bursting full of tastes of a holiday season, making it ideal for hosting a festive gathering. Any leftover citrus syrup you can use for brunch beverages, puddings, or to mix more rounds of the drink.
Bikini Recipe
Yields 10 servings
Ingredients for the Citrus Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
Ingredients for the Cocktail (yields 850ml, to serve 10)
400ml good quality vodka
100ml dry gin
150ml peach schnapps
200ml clementine syrup (as made above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Place every items into a pan, bring to a simmer, agitating to dissolve. Next, remove from the burner and let it to cool fully. Transfer to a sterilised bottle, cap it keeping it in the refrigerator, it can be stored for up to one month.
To make Cocktail Base: Mix every spirits and syrup into one sizeable container, leave to sit for 60 minutes, then filter it preferably using muslin, making it perfectly clear.
To serve: Pour 85ml of your premix into your stirring glass filled with ice, and stir lightly for a minute to cool it down. Filter into an frosted cocktail glass or equivalent, garnish with a few cranberries and finish by giving it a quick spritz with the mandarin essence over the top.
