La Petite Maison's Cocktail – A Recipe
We present a simplified take on a cocktail found on a new drinks list. Designed as a batch premix that is bursting with the flavours associated with Christmas time, making it ideal for hosting a holiday party. Save the extra citrus syrup to use in brunch beverages, sweets, or to mix another batch of bikinis.
Bikini
Makes enough for 10 servings
To make the Clementine Syrup (yields 750ml)
300ml newly squeezed clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Premix (produces 850ml, enough for 10)
400ml decent vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (see above)
Whole cranberries, as a garnish
Mandarin essential oil, as a final touch
Directions
For the Syrup: Place every components in a pot, heat until it reaches a gentle boil, agitating until the sugar dissolves. After that, remove from the heat and leave to cool entirely. Decant into an clean bottle, seal and store in the fridge, it can be stored for about four weeks.
Preparing the Batch Mix: Combine every liquids into one sizeable container, leave to sit for an hour, then strain best through cheesecloth, making it fully clarified.
For serving: Add 85ml of the cocktail base into a mixing glass packed with ice, and agitate gently for a minute to cool it down. Filter to a frosted cocktail glass or a similar vessel, decorate with the cranberries and complete it using a brief mist with the mandarin essence above the glass.
