La Petite Maison's Cocktail – A Recipe
WThis is a simplified interpretation of a drink featured on the seasonal menu. Designed as a batch pre-mixed that is packed with the essence of the festive period, rendering it excellent for your holiday party. Any leftover citrus syrup for morning drinks, desserts, or to make another batch of the drink.
The Bikini Cocktail
Serves 10 servings
To make the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
Ingredients for the Premix (yields 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
Whole cranberries, for garnish
Mandarin essential oil, as a final touch
Directions
Making the Citrus Syrup: Place every ingredients into a saucepan, bring to a light boil, stirring so the sugar melts. Next, take off the stove allowing it to cool fully. Transfer to a sterilised bottle, seal and store in the refrigerator, it can be stored for about a month.
For the Cocktail Base: Mix all the liquid ingredients into a sizeable container, let it rest for one hour, then pass it through best through muslin, so it's fully clarified.
To serve: Pour 85ml from the cocktail base to a stirring glass containing ice, and stir gently for about 60 seconds to chill. Pour into a frosted cocktail glass or a similar vessel, garnish with the cranberries adding the final touch by giving it a light spray with the mandarin essence over the top.
