WThis is an easy interpretation of a beverage from our latest menu. This is a large-volume prepared mix that is bursting with the flavours of a Christmas time, which makes it ideal for hosting a celebration. Reserve the remaining syrup to use in breakfast cocktails, puddings, or to make more rounds of this cocktail.
Bikini
Yields 10 guests
To make the Citrus Syrup (produces 750ml)
300ml fresh clementine juice
200ml newly squeezed lemon juice
500g caster sugar
For the Premix (makes 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, as a final touch
Instructions
Making the Syrup: Place the listed items inside a saucepan, heat until it reaches a gentle boil, mixing until the sugar dissolves. After that, remove from the stove allowing it to cool fully. Decant to a sterilised bottle, seal and store chilled, where it will keep for around a month.
Preparing the Premix: Mix every spirits and syrup into a sizeable container, allow it to infuse for an hour, then filter it preferably using a fine cloth, to ensure it's completely strained.
For serving: Measure 85ml from the batch mix into a stirring glass packed with ice, and agitate carefully for a minute to cool it down. Strain into an chilled martini glass or similar, top with some cranberries adding the final touch using a quick spritz of the essential oil over the top.
