We present a simplified version of a cocktail found on our latest menu. This is a party-sized pre-mixed which is packed with the flavours associated with holiday season, making it perfect for hosting a holiday party. Reserve the remaining syrup you can use for brunch beverages, puddings, or to mix more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 guests
To make the Citrus Syrup (produces 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
To make the Cocktail (produces 850ml, to serve 10)
400ml decent vodka
100ml classic gin
150ml peach liqueur
200ml citrus syrup (as made above)
A few cranberries, to garnish
Mandarin essential oil, as a final touch
Directions
Making the Syrup: Combine the listed items in a pan, bring to a simmer, mixing until the sugar dissolves. Next, remove from the stove and leave to reach room temperature fully. Decant into a sealable bottle, close it and store in the fridge, where it will keep for around four weeks.
To make Cocktail Base: Pour all the liquid ingredients into one large bottle, let it rest for 60 minutes, then filter it preferably using muslin, making it completely strained.
When ready to serve: Measure 85ml of the premix into your stirring glass filled with ice, gently stirring carefully for a minute to chill. Strain to a chilled martini glass or equivalent, top with a few cranberries adding the final touch using a quick spritz of the essential oil over the drink.
