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We present a home-style take on a drink featured on our latest menu. It's a large-volume premix which is bursting with the flavours associated with Christmas time, making it perfect for your holiday party. Any leftover syrup for brunch beverages, desserts, or for more rounds of the drink.

Bikini Recipe

Makes enough for 10 servings

Ingredients for the Clementine Syrup (makes 750ml)

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

For the Drink (produces 850ml, serving 10)

400ml premium vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch

Method

Making the Citrus Syrup: Put the listed ingredients inside a saucepan, bring to a simmer, mixing so the sugar melts. Next, turn off the stove allowing it to cool completely. Transfer into a sealable bottle, cap it and store in the refrigerator, it can be stored for up to a month.

For the Premix: Pour all the liquid ingredients into one large bottle, leave to sit for one hour, then pass it through preferably using cheesecloth, to ensure it's perfectly clear.

For serving: Measure 85ml of the cocktail base to a stirring glass containing ice, and stir carefully for a minute to chill. Pour into a frosted cocktail glass or similar, top with some cranberries and finish with a light spray of mandarin oil over the drink.