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We present a simplified interpretation of a beverage featured on our latest menu. This is a party-sized pre-mixed that's loaded full of flavours of a holiday season, rendering it perfect for your festive gathering. Any leftover cordial to use in brunch beverages, sweets, or for additional servings of the drink.

The Bikini Cocktail

Serves 10 guests

Ingredients for the Citrus Syrup (yields 750ml)

300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g fine sugar

To make the Premix (produces 850ml, enough for 10)

400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml citrus syrup (from the recipe above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch

Directions

To prepare the Citrus Syrup: Combine all the components inside a saucepan, bring to a gentle boil, agitating so the sugar melts. Next, remove from the burner and let it to cool down entirely. Decant into an clean bottle, close it and refrigerate it in the fridge, where it will keep for around a month.

For the Premix: Combine all the liquid ingredients into a big jug, let it rest for 60 minutes, then strain preferably using muslin, to ensure it's completely strained.

For serving: Measure 85ml from the premix into a mixing glass filled with ice, and agitate gently for a minute to cool it down. Strain into an chilled martini glass or equivalent, garnish with a few cranberries and finish with a brief mist with the mandarin essence above the glass.