We present a home-style interpretation of a cocktail found on our latest menu. Designed as a batch premix that is bursting with tastes of a holiday season, which makes it ideal for your celebration. Save the extra syrup to use in brunch beverages, sweets, or to make more rounds of bikinis.
Bikini
Yields 10 servings
To make the Citrus Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
For the Premix (makes 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, for finishing
Directions
For the Syrup: Place the listed items in a pan, heat until it reaches a light boil, stirring until the sugar dissolves. Then, take off the heat and leave to cool down fully. Transfer into a sterilised bottle, seal and store in the fridge, it can be stored for up to one month.
Preparing the Cocktail Base: Pour the specified liquids into one large bottle, allow it to infuse for 60 minutes, then filter it preferably using muslin, making it perfectly clear.
To serve: Measure 85ml from the batch mix to a cocktail shaker packed with ice, and agitate gently for one minute until cold. Filter into an chilled martini glass or equivalent, top with a few cranberries and finish with a quick spritz of mandarin oil over the drink.
