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WThis is a home-style take on a beverage featured on a new menu. This is a batch prepared mix which is loaded full of tastes of the Christmas time, which makes it perfect for your festive gathering. Any leftover syrup you can use for brunch beverages, puddings, or for more rounds of the drink.

The Bikini Cocktail

Makes enough for 10 people

To make the Citrus Syrup (makes 750ml)

300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar

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

400ml decent vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (see above)
A few cranberries, to garnish
Mandarin essential oil, for finishing

Directions

Making the Syrup: Put every ingredients inside a pan, bring to a simmer, agitating so the sugar melts. After that, remove from the heat and let it to cool completely. Decant into a sterilised bottle, close it keeping it in the fridge, it can be stored for up to a month.

For the Premix: Combine all the liquids into one large bottle, leave to sit for 60 minutes, then filter it , ideally through a fine cloth, to ensure it's perfectly clear.

To serve: Add 85ml from the cocktail base into a cocktail shaker packed with ice, and agitate lightly for one minute until cold. Strain into a cold coupe glass or equivalent, decorate with some cranberries and finish with a brief mist of the essential oil above the glass.