La Petite Maison's Cocktail – A Recipe
WThis is a home-style interpretation of a drink found on the seasonal drinks list. This is a large-volume premix that's loaded with the essence of the festive period, making it excellent for your holiday party. Any leftover citrus syrup to use in brunch beverages, sweets, or to make additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Premix (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, as a final touch
Instructions
Making the Citrus Syrup: Put the listed components in a saucepan, heat until it reaches a gentle boil, stirring until the sugar dissolves. Next, turn off the burner allowing it to reach room temperature completely. Decant to a sealable bottle, seal and store in the refrigerator, where it will keep for around a month.
Preparing the Cocktail Base: Combine all the liquids into a large bottle, allow it to infuse for one hour, then filter it best through muslin, so it's fully clarified.
For serving: Pour 85ml of the premix into your mixing glass packed with ice, and agitate gently for a minute to chill. Strain to a cold coupe glass or a similar vessel, top with a few cranberries adding the final touch with a brief mist with the mandarin essence over the top.
