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WThis is an easy version of a beverage featured on our latest menu. Designed as a large-volume premix that's packed with the tastes of the festive period, which makes it perfect for hosting a celebration. Save the extra cordial for brunch beverages, desserts, or to mix additional servings of bikinis.

The Bikini Cocktail

Yields 10 people

For the Citrus Syrup (makes 750ml)

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

For the Cocktail (makes 850ml, serving 10)

400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish

Method

For the Citrus Syrup: Put the listed components into a pan, heat until it reaches a simmer, mixing to dissolve. Next, turn off the burner and leave to cool down entirely. Decant into an sealable bottle, seal and store in the fridge, where it will keep for around one month.

For the Cocktail Base: Combine every liquids into a big jug, let it rest for 60 minutes, then strain , ideally through muslin, so it's fully clarified.

For serving: Pour 85ml of your cocktail base into a stirring glass filled with ice, gently stirring lightly for one minute until cold. Pour into a cold coupe glass or similar, garnish with the cranberries and finish by giving it a light spray with the mandarin essence over the top.