La Petite Maison's Cocktail – How to Make It
We present a home-style take on a cocktail from our latest menu. This is a large-volume premix which is loaded with flavours of a holiday season, rendering it perfect for your festive gathering. Reserve the remaining cordial you can use for brunch beverages, desserts, or for more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 people
For the Citrus Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Premix (produces 850ml, to serve 10)
400ml good quality vodka
100ml classic gin
150ml peach-flavored liqueur
200ml citrus syrup (as made above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Place every ingredients into a pan, bring to a light boil, stirring so the sugar melts. After that, remove from the heat allowing it to cool completely. Transfer into an clean bottle, close it and refrigerate it in the fridge, it will last for up to a month.
To make Premix: Mix all the liquids in a sizeable container, allow it to infuse for one hour, then filter it best through cheesecloth, making it completely strained.
To serve: Add 85ml of your cocktail base into a cocktail shaker packed with ice, and stir gently for about 60 seconds until cold. Pour into a cold coupe glass or a similar vessel, top with a few cranberries and complete it with a quick spritz of the essential oil over the drink.
