La Petite Maison's Cocktail – The Method
We present a simplified version of a drink from the seasonal menu. This is a batch prepared mix that's loaded with the tastes of the Christmas time, which makes it ideal for your festive gathering. Any leftover syrup for brunch beverages, desserts, or for additional servings of the drink.
The Bikini Cocktail
Makes enough for 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Cocktail (makes 850ml, to serve 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine cordial (as made above)
Fresh cranberries, to garnish
Mandarin essential oil, as a final touch
Method
Making the Syrup: Combine all the items in a pot, bring to a simmer, agitating to dissolve. Then, take off the burner and leave to cool entirely. Pour into an sealable bottle, seal keeping it in the refrigerator, where it will keep for around a month.
For the Premix: Combine all the liquid ingredients in a big jug, let it rest for one hour, then pass it through , ideally through muslin, making it completely strained.
When ready to serve: Add 85ml of your cocktail base into a mixing glass packed with ice, and stir carefully for a minute until cold. Strain to a chilled martini glass or equivalent, garnish with the cranberries and complete it by giving it a brief mist of the essential oil above the glass.
