We present a home-style take on a cocktail from our latest menu. Designed as a large-volume pre-mixed that's loaded with the flavours associated with holiday season, making it perfect for your festive gathering. Save the extra citrus syrup to use in morning drinks, sweets, or to make additional servings of the drink.
Bikini Recipe
Serves 10 people
To make the Clementine Syrup (produces 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Drink (makes 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml clementine syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish
Method
For the Syrup: Place every components in a pot, bring to a light boil, stirring until the sugar dissolves. After that, remove from the stove and let it to cool fully. Transfer to a clean bottle, seal and store chilled, where it will keep for about four weeks.
Preparing the Cocktail Base: Combine every liquids into a big jug, allow it to infuse for 60 minutes, then strain best through muslin, so it's fully clarified.
When ready to serve: Add 85ml of your cocktail base into a cocktail shaker filled with ice, gently stirring carefully for a minute to chill. Pour into a cold coupe glass or similar, top with some cranberries adding the final touch using a light spray of the essential oil over the drink.
