We present a home-style take on a cocktail featured on the seasonal menu. This is a large-volume pre-mixed that's bursting with flavours of a Christmas time, rendering it ideal for a festive gathering. Any leftover syrup to use in breakfast cocktails, sweets, or for more rounds of this cocktail.
Bikini Recipe
Yields 10 servings
Ingredients for the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Cocktail (produces 850ml, enough for 10)
400ml decent vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Directions
For the Syrup: Place every items in a pan, heat until it reaches a light boil, stirring to dissolve. Then, remove from the burner and leave to cool fully. Decant into an sterilised bottle, seal and store in the fridge, it will last for around one month.
To make Batch Mix: Combine the specified liquid ingredients in a big jug, leave to sit for an hour, then strain , ideally through muslin, to ensure it's completely strained.
To serve: Add 85ml from the premix into your stirring glass packed with ice, and stir gently for a minute until cold. Filter into a cold coupe glass or similar, decorate with some cranberries adding the final touch by giving it a light spray of the essential oil over the drink.
