La Petite Maison's Bikini – How to Make It
We present an easy interpretation of a cocktail featured on a new cocktail list. This is a large-volume pre-mixed that's loaded with the tastes of a Christmas time, which makes it ideal for hosting a celebration. Reserve the remaining cordial for morning drinks, desserts, or to make more rounds of this cocktail.
The Bikini Cocktail
Serves 10 servings
Ingredients for the Clementine Syrup (yields 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Cocktail (makes 850ml, enough for 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
To prepare the Syrup: Place all the ingredients in a pan, bring to a simmer, agitating so the sugar melts. Next, remove from the burner allowing it to cool fully. Decant into a sterilised bottle, cap it and store in the fridge, it will last for around a month.
For the Cocktail Base: Mix the specified liquid ingredients in a large bottle, let it rest for 60 minutes, then pass it through preferably using muslin, making it perfectly clear.
When ready to serve: Add 85ml of the batch mix to a cocktail shaker filled with ice, gently stirring carefully for about 60 seconds to chill. Filter into an frosted cocktail glass or similar, top with a few cranberries and complete it with a brief mist of the essential oil above the glass.
