WThis is a home-style interpretation of a cocktail featured on our latest cocktail list. This is a large-volume premix which is packed with the flavours of a Christmas time, rendering it ideal for your celebration. Reserve the remaining citrus syrup you can use for breakfast cocktails, puddings, or for another batch of this cocktail.
Bikini Recipe
Yields 10 servings
To make the Citrus Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (yields 850ml, serving 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Method
To prepare the Syrup: Put all the items into a pan, heat until it reaches a gentle boil, stirring so the sugar melts. Next, take off the stove and leave to cool down entirely. Transfer into a sterilised bottle, close it keeping it in the fridge, it will last for about four weeks.
To make Batch Mix: Mix every spirits and syrup in a big jug, leave to sit for an hour, then pass it through preferably using a fine cloth, making it perfectly clear.
To serve: Measure 85ml from the premix into a cocktail shaker packed with ice, gently stirring gently for about 60 seconds until cold. Pour into an frosted cocktail glass or equivalent, garnish with the cranberries and finish with a quick spritz with the mandarin essence above the glass.
