La Petite Maison's Bikini – A Recipe
WThis is a simplified take on a cocktail found on our latest menu. This is a batch prepared mix which is packed with flavours of the festive period, making it perfect for a celebration. Any leftover citrus syrup to use in brunch beverages, sweets, or for more rounds of this cocktail.
The Bikini Cocktail
Makes enough for 10 servings
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g caster sugar
To make the Drink (produces 850ml, serving 10)
400ml premium vodka
100ml London dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Method
To prepare the Citrus Syrup: Place the listed ingredients in a pan, heat until it reaches a simmer, mixing so the sugar melts. Next, take off the heat and let it to cool down fully. Decant into a sterilised bottle, seal and refrigerate it in the refrigerator, it can be stored for up to four weeks.
To make Premix: Pour all the spirits and syrup into one large bottle, leave to sit for an hour, then pass it through preferably using a fine cloth, making it completely strained.
When ready to serve: Add 85ml of your batch mix into a mixing glass packed with ice, and agitate carefully for a minute to cool it down. Filter to a chilled martini glass or equivalent, decorate with some cranberries and complete it by giving it a light spray of the essential oil over the top.