La Petite Maison's Cocktail – How to Make It
We present a home-style take on a cocktail featured on the seasonal cocktail list. It's a large-volume premix that is loaded with the essence of the festive period, which makes it ideal for hosting a festive gathering. Save the extra syrup to use in breakfast cocktails, sweets, or to make additional servings of the drink.
The Bikini Cocktail
Yields 10 people
To make the Citrus Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Combine all the ingredients in a saucepan, heat until it reaches a simmer, mixing until the sugar dissolves. After that, take off the burner allowing it to cool entirely. Transfer into an clean bottle, cap it and store in the refrigerator, where it will keep for up to a month.
Preparing the Batch Mix: Combine all the liquid ingredients into one sizeable container, allow it to infuse for one hour, then filter it preferably using muslin, so it's perfectly clear.
To serve: Measure 85ml from the batch mix into a stirring glass containing ice, and stir gently for about 60 seconds to chill. Strain to a frosted cocktail glass or similar, top with some cranberries adding the final touch using a brief mist of the essential oil over the drink.
