La Petite Maison's Bikini – How to Make It
WHere is an easy version of a drink found on the seasonal menu. It's a batch premix that is loaded with flavours associated with holiday season, rendering it ideal for hosting a holiday party. Reserve the remaining citrus syrup to use in brunch beverages, sweets, or to mix another batch of bikinis.
Bikini Recipe
Serves 10 guests
To make the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
For the Cocktail (produces 850ml, enough for 10)
400ml good quality vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
Whole cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
Making the Syrup: Place the listed items in a saucepan, heat until it reaches a simmer, agitating so the sugar melts. Then, turn off the burner allowing it to reach room temperature fully. Transfer into an sealable bottle, close it keeping it in the refrigerator, it will last for about four weeks.
Preparing the Batch Mix: Combine every spirits and syrup into one large bottle, let it rest for 60 minutes, then filter it , ideally through muslin, to ensure it's completely strained.
When ready to serve: Measure 85ml of the cocktail base into a cocktail shaker containing ice, gently stirring carefully for a minute to cool it down. Filter into an frosted cocktail glass or a similar vessel, decorate with some cranberries and finish with a brief mist of the essential oil above the glass.