WThis is a simplified version of a beverage featured on our latest menu. Designed as a batch pre-mixed which is bursting with tastes of a Christmas time, rendering it perfect for your celebration. Any leftover syrup for brunch beverages, desserts, or to mix another batch of bikinis.
Bikini Recipe
Yields 10 servings
To make the Clementine Syrup (makes 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Cocktail (yields 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml citrus syrup (from the recipe above)
Fresh cranberries, to garnish
Mandarin essential oil, for finishing
Method
To prepare the Syrup: Combine every components into a pot, heat until it reaches a simmer, mixing to dissolve. Next, turn off the stove and let it to cool fully. Decant into an clean bottle, seal and store in the fridge, where it will keep for around a month.
Preparing the Cocktail Base: Mix all the liquids in a big jug, allow it to infuse for 60 minutes, then pass it through best through a fine cloth, to ensure it's perfectly clear.
To serve: Measure 85ml of the premix into your mixing glass containing ice, gently stirring gently for one minute to chill. Pour into an frosted cocktail glass or similar, garnish with some cranberries and complete it by giving it a light spray of mandarin oil over the drink.
