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WThis is an easy take on a drink from the seasonal menu. It's a large-volume pre-mixed that's bursting full of flavours associated with festive period, making it excellent for hosting a festive gathering. Save the extra syrup for brunch beverages, sweets, or to mix more rounds of the drink.

The Bikini Cocktail

Yields 10 people

To make the Citrus Syrup (makes 750ml)

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

For the Drink (yields 850ml, serving 10)

400ml premium vodka
100ml classic gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
A few cranberries, to garnish
Mandarin essential oil, for finishing

Directions

For the Syrup: Place the listed components inside a pan, heat until it reaches a simmer, agitating until the sugar dissolves. After that, remove from the stove and leave to cool completely. Pour into an clean bottle, cap it and refrigerate it in the refrigerator, where it will keep for around one month.

To make Cocktail Base: Pour every spirits and syrup into one big jug, let it rest for 60 minutes, then filter it preferably using muslin, to ensure it's completely strained.

When ready to serve: Measure 85ml of the premix to a stirring glass packed with ice, and stir gently for a minute to cool it down. Strain into a chilled martini glass or a similar vessel, decorate with the cranberries adding the final touch using a brief mist of mandarin oil over the top.