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WThis is an easy take on a cocktail featured on the seasonal menu. This is a batch prepared mix which is loaded full of tastes of the Christmas time, rendering it ideal for your holiday party. Save the extra syrup to use in morning drinks, desserts, or to mix another batch of this cocktail.

Bikini Recipe

Yields 10 servings

For the Clementine Syrup (makes 750ml)

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

For the Cocktail (produces 850ml, to serve 10)

400ml decent vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing

Directions

Making the Syrup: Put all the ingredients into a saucepan, bring to a gentle boil, stirring so the sugar melts. Then, remove from the burner and let it to cool completely. Pour to a sealable bottle, close it and store in the fridge, it will last for about four weeks.

To make Premix: Mix the specified liquids into a large bottle, let it rest for 60 minutes, then pass it through , ideally through cheesecloth, so it's perfectly clear.

For serving: Measure 85ml from the cocktail base to a cocktail shaker packed with ice, and stir lightly for a minute until cold. Pour into an frosted cocktail glass or similar, garnish with a few cranberries and finish by giving it a light spray of the essential oil over the top.