We present an easy interpretation of a beverage from our latest menu. This is a party-sized pre-mixed which is packed full of essence of a festive period, which makes it excellent for your celebration. Save the extra syrup you can use for brunch beverages, puddings, or for another batch of the drink.
The Bikini Cocktail
Yields 10 guests
For the Clementine Syrup (makes 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
Ingredients for the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (see above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Method
For the Syrup: Place the listed items into a pan, heat until it reaches a simmer, stirring until the sugar dissolves. After that, take off the stove allowing it to cool completely. Pour to a sterilised bottle, cap it keeping it chilled, it can be stored for up to a month.
To make Batch Mix: Combine the specified liquid ingredients in a large bottle, leave to sit for 60 minutes, then filter it preferably using a fine cloth, to ensure it's fully clarified.
To serve: Pour 85ml of your cocktail base to a mixing glass packed with ice, and stir lightly for one minute to chill. Pour to a chilled martini glass or a similar vessel, garnish with the cranberries adding the final touch using a light spray of the essential oil over the drink.
