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We present an easy interpretation of a cocktail found on the seasonal drinks list. It's a large-volume premix that is bursting with flavours of the festive period, which makes it excellent for a holiday party. Reserve the remaining cordial you can use for brunch beverages, puddings, or to mix additional servings of bikinis.

Bikini Recipe

Makes enough for 10 servings

For the Clementine Syrup (makes 750ml)

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

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

400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
A few cranberries, for garnish
Mandarin essential oil, as a final touch

Method

For the Citrus Syrup: Place the listed ingredients in a pot, bring to a gentle boil, agitating until the sugar dissolves. Then, take off the heat and let it to cool fully. Transfer into an sterilised bottle, seal keeping it in the refrigerator, it can be stored for around four weeks.

To make Premix: Mix every liquids in a sizeable container, allow it to infuse for one hour, then filter it best through muslin, to ensure it's completely strained.

To serve: Measure 85ml of the cocktail base to a cocktail shaker filled with ice, and agitate gently for one minute until cold. Strain into an chilled martini glass or similar, decorate with some cranberries and finish by giving it a light spray of mandarin oil above the glass.