WThis is an easy interpretation of a beverage found on the seasonal menu. This is a batch pre-mixed that is loaded with the flavours associated with festive period, making it ideal for your celebration. Reserve the remaining citrus syrup you can use for brunch beverages, puddings, or to make more rounds of this cocktail.
Bikini Recipe
Makes enough for 10 guests
To make the Citrus Syrup (makes 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Premix (makes 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (see above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Method
To prepare the Citrus Syrup: Place all the items into a saucepan, bring to a light boil, stirring to dissolve. After that, turn off the heat and let it to reach room temperature fully. Transfer into a sealable bottle, cap it and refrigerate it in the refrigerator, it can be stored for around four weeks.
To make Cocktail Base: Mix all the liquids into a large bottle, leave to sit for 60 minutes, then pass it through preferably using a fine cloth, so it's fully clarified.
When ready to serve: Add 85ml of the cocktail base into your stirring glass packed with ice, and agitate lightly for one minute to cool it down. Filter to a frosted cocktail glass or a similar vessel, garnish with a few cranberries and finish with a light spray with the mandarin essence over the drink.
