La Petite Maison's Bikini – The Method
We present a home-style version of a drink found on a new menu. It's a large-volume prepared mix that is loaded with flavours of the festive period, making it perfect for hosting a holiday party. Any leftover citrus syrup to use in brunch beverages, desserts, or for another batch of the drink.
The Bikini Cocktail
Serves 10 people
For the Clementine Cordial (yields 750ml)
300ml recently pressed clementine juice
200ml fresh lemon juice
500g granulated sugar
For the Premix (makes 850ml, serving 10)
400ml good quality vodka
100ml dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, for finishing
Directions
To prepare the Syrup: Put the listed items inside a pot, heat until it reaches a gentle boil, stirring until the sugar dissolves. After that, remove from the stove and leave to cool down entirely. Decant into a sterilised bottle, seal keeping it in the refrigerator, where it will keep for around four weeks.
For the Premix: Combine all the spirits and syrup into one big jug, let it rest for 60 minutes, then pass it through , ideally through cheesecloth, to ensure it's fully clarified.
When ready to serve: Measure 85ml of the premix into a cocktail shaker filled with ice, and agitate gently for a minute to chill. Filter into an cold coupe glass or equivalent, garnish with some cranberries and finish by giving it a brief mist of mandarin oil over the top.
