La Petite Maison's Cocktail – How to Make It
We present a simplified take on a cocktail featured on the seasonal menu. This is a large-volume pre-mixed that's bursting full of flavours of the Christmas time, making it ideal for hosting a festive gathering. Any leftover citrus syrup you can use for brunch beverages, sweets, or to make additional servings of the drink.
The Bikini Cocktail
Yields 10 people
Ingredients for the Clementine Cordial (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g granulated sugar
To make the Premix (produces 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (from the recipe above)
A few cranberries, for garnish
Mandarin essential oil, to finish
Method
For the Syrup: Place every items into a saucepan, bring to a gentle boil, stirring until the sugar dissolves. After that, turn off the stove allowing it to cool down entirely. Transfer to a sealable bottle, seal keeping it in the fridge, where it will keep for around one month.
To make Cocktail Base: Pour every spirits and syrup in a big jug, leave to sit for an hour, then pass it through , ideally through muslin, to ensure it's perfectly clear.
When ready to serve: Measure 85ml from the batch mix into a stirring glass packed with ice, and agitate carefully for one minute to cool it down. Filter into a cold coupe glass or similar, garnish with some cranberries and finish using a light spray of the essential oil over the drink.