La Petite Maison's Bikini – How to Make It
We present an easy version of a drink found on a new cocktail list. It's a batch premix that's bursting with flavours associated with festive period, making it perfect for hosting a holiday party. Save the extra cordial for brunch beverages, desserts, or for additional servings of the drink.
Bikini
Yields 10 people
To make the Clementine Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g fine sugar
To make the Cocktail (makes 850ml, serving 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (from the recipe above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Method
Making the Citrus Syrup: Put all the ingredients in a saucepan, bring to a simmer, stirring until the sugar dissolves. Next, take off the stove and let it to cool down completely. Decant into an sterilised bottle, close it and store chilled, it will last for up to one month.
To make Cocktail Base: Mix every liquids into one large bottle, let it rest for an hour, then pass it through , ideally through a fine cloth, making it fully clarified.
To serve: Add 85ml of the cocktail base to a cocktail shaker packed with ice, and agitate lightly for a minute until cold. Pour into a chilled martini glass or a similar vessel, top with some cranberries adding the final touch with a light spray of mandarin oil over the top.
