La Petite Maison's Bikini – A Recipe
We present a home-style take on a cocktail featured on a new drinks list. It's a large-volume pre-mixed which is packed with essence associated with Christmas time, which makes it excellent for a celebration. Any leftover cordial you can use for brunch beverages, puddings, or to mix more rounds of the drink.
The Bikini Cocktail
Makes enough for 10 guests
To make the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
For the Premix (makes 850ml, to serve 10)
400ml premium vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine syrup (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Instructions
Making the Syrup: Place the listed ingredients inside a pot, heat until it reaches a light boil, stirring so the sugar melts. After that, remove from the heat allowing it to cool fully. Transfer into a sterilised bottle, cap it and refrigerate it chilled, it will last for around one month.
For the Batch Mix: Mix all the liquid ingredients into a big jug, let it rest for an hour, then filter it best through muslin, making it perfectly clear.
To serve: Pour 85ml of the premix into a cocktail shaker filled with ice, and stir carefully for a minute to chill. Strain into a frosted cocktail glass or a similar vessel, garnish with some cranberries and finish with a quick spritz of mandarin oil over the top.
