We present a home-style interpretation of a beverage found on our latest menu. This is a party-sized prepared mix that's bursting with tastes of the holiday season, which makes it excellent for your holiday party. Save the extra citrus syrup you can use for brunch beverages, puddings, or for more rounds of the drink.
Bikini Recipe
Serves 10 guests
To make the Citrus Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
Ingredients for the Premix (produces 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Directions
For the Citrus Syrup: Put all the items inside a pot, heat until it reaches a light boil, stirring to dissolve. Then, turn off the burner allowing it to cool entirely. Decant into a sealable bottle, seal keeping it in the fridge, where it will keep for around four weeks.
For the Batch Mix: Mix all the liquid ingredients into one large bottle, allow it to infuse for an hour, then pass it through best through cheesecloth, making it completely strained.
To serve: Add 85ml of the batch mix into your mixing glass containing ice, gently stirring carefully for one minute to chill. Strain into an frosted cocktail glass or a similar vessel, decorate with some cranberries adding the final touch using a light spray with the mandarin essence over the top.
