WThis is a simplified interpretation of a beverage featured on the seasonal menu. Designed as a large-volume premix which is packed with the essence of the Christmas time, making it perfect for hosting a festive gathering. Reserve the remaining syrup to use in brunch beverages, puddings, or to make another batch of the drink.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar
For the Cocktail (yields 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, to finish
Method
Making the Syrup: Place the listed items inside a pan, bring to a simmer, stirring so the sugar melts. Then, remove from the stove and let it to cool down completely. Transfer to a sterilised bottle, cap it and store in the refrigerator, it will last for up to four weeks.
To make Batch Mix: Pour the specified spirits and syrup into a big jug, let it rest for an hour, then strain preferably using cheesecloth, making it fully clarified.
When ready to serve: Add 85ml of the batch mix into your cocktail shaker filled with ice, and stir gently for a minute until cold. Pour into a frosted cocktail glass or equivalent, top with a few cranberries and finish with a quick spritz with the mandarin essence over the drink.
