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WThis is a simplified version of a drink featured on a new menu. It's a large-volume pre-mixed that's loaded with tastes associated with holiday season, making it perfect for hosting a celebration. Save the extra citrus syrup for breakfast cocktails, puddings, or to mix another batch of this cocktail.

The Bikini Cocktail

Serves 10 servings

Ingredients for the Citrus Syrup (yields 750ml)

300ml fresh clementine juice
200ml fresh lemon juice
500g caster sugar

Ingredients for the Premix (produces 850ml, serving 10)

400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml citrus syrup (as made above)
A few cranberries, to garnish
Mandarin essential oil, to finish

Method

For the Citrus Syrup: Combine all the items in a pan, heat until it reaches a simmer, stirring so the sugar melts. After that, remove from the heat and let it to cool entirely. Decant into a sterilised bottle, seal and refrigerate it chilled, where it will keep for about four weeks.

Preparing the Cocktail Base: Pour the specified liquids in a sizeable container, allow it to infuse for an hour, then filter it best through a fine cloth, making it perfectly clear.

When ready to serve: Pour 85ml of the cocktail base into a stirring glass containing ice, and stir lightly for about 60 seconds to chill. Filter into a cold coupe glass or a similar vessel, top with a few cranberries adding the final touch with a light spray with the mandarin essence over the drink.