La Petite Maison's Cocktail – The Method
We present a simplified take on a beverage featured on a new drinks list. It's a batch premix that's loaded full of flavours of the holiday season, which makes it perfect for your celebration. Reserve the remaining cordial for brunch beverages, sweets, or for additional servings of this cocktail.
Bikini Recipe
Yields 10 people
To make the Citrus Syrup (produces 750ml)
300ml fresh clementine juice
200ml recently pressed lemon juice
500g granulated sugar
To make the Premix (makes 850ml, to serve 10)
400ml decent vodka
100ml dry gin
150ml peach-flavored liqueur
200ml clementine cordial (see above)
A few cranberries, to garnish
Mandarin essential oil, to finish
Directions
To prepare the Citrus Syrup: Put all the items into a pan, heat until it reaches a gentle boil, stirring to dissolve. Next, turn off the burner and let it to reach room temperature fully. Transfer to a sealable bottle, seal and refrigerate it in the refrigerator, where it will keep for around four weeks.
To make Cocktail Base: Pour all the liquid ingredients into a big jug, allow it to infuse for 60 minutes, then strain preferably using cheesecloth, to ensure it's fully clarified.
For serving: Add 85ml from the cocktail base into your mixing glass filled with ice, gently stirring lightly for one minute until cold. Pour into an frosted cocktail glass or similar, decorate with a few cranberries adding the final touch with a quick spritz of mandarin oil over the top.
