La Petite Maison's Cocktail – How to Make It
We present an easy interpretation of a beverage featured on our latest cocktail list. It's a batch premix that is packed with flavours associated with Christmas time, making it excellent for your celebration. Reserve the remaining cordial to use in breakfast cocktails, puddings, or for another batch of this cocktail.
The Bikini Cocktail
Serves 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Drink (yields 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, for garnish
Mandarin essential oil, for finishing
Method
To prepare the Citrus Syrup: Put every ingredients inside a saucepan, bring to a gentle boil, stirring to dissolve. Then, take off the stove and leave to reach room temperature fully. Transfer into an sterilised bottle, cap it and refrigerate it in the fridge, where it will keep for around four weeks.
To make Cocktail Base: Combine the specified spirits and syrup in a large bottle, allow it to infuse for 60 minutes, then filter it best through muslin, to ensure it's completely strained.
For serving: Measure 85ml of the premix into a mixing glass packed with ice, and agitate lightly for one minute to chill. Filter to a frosted cocktail glass or similar, garnish with some cranberries and finish using a light spray of the essential oil over the drink.
