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We present a home-style take on a drink from the seasonal menu. This is a large-volume prepared mix which is loaded with the flavours of a Christmas time, rendering it perfect for your celebration. Any leftover cordial you can use for brunch beverages, desserts, or for more rounds of this cocktail.

Bikini Recipe

Serves 10 people

For the Clementine Syrup (makes 750ml)

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

To make the Drink (produces 850ml, serving 10)

400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (as made above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing

Method

Making the Syrup: Put the listed items inside a pan, bring to a light boil, mixing to dissolve. Then, remove from the heat and leave to reach room temperature completely. Pour into a sterilised bottle, cap it keeping it in the refrigerator, it will last for about a month.

For the Cocktail Base: Combine all the liquid ingredients in a large bottle, allow it to infuse for one hour, then pass it through , ideally through a fine cloth, to ensure it's completely strained.

To serve: Add 85ml from the batch mix into your cocktail shaker containing ice, and agitate lightly for about 60 seconds to cool it down. Pour to a frosted cocktail glass or similar, top with a few cranberries and finish using a light spray of the essential oil over the drink.