La Petite Maison's Bikini – A Recipe
We present a home-style interpretation of a beverage featured on our latest menu. It's a party-sized prepared mix that is bursting with the flavours of the Christmas time, rendering it ideal for your holiday party. Any leftover citrus syrup for brunch beverages, desserts, or for additional servings of the drink.
Bikini Recipe
Makes enough for 10 servings
To make the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g fine sugar
To make the Premix (yields 850ml, to serve 10)
400ml good quality vodka
100ml London dry gin
150ml peach liqueur
200ml clementine cordial (as made above)
Fresh cranberries, for garnish
Mandarin essential oil, as a final touch
Method
Making the Syrup: Combine all the ingredients into a pan, heat until it reaches a light boil, stirring to dissolve. Then, remove from the stove and leave to cool fully. Pour into an sealable bottle, cap it and store in the refrigerator, it can be stored for about four weeks.
Preparing the Cocktail Base: Mix all the spirits and syrup into one big jug, leave to sit for one hour, then filter it best through muslin, so it's perfectly clear.
When ready to serve: Pour 85ml from the batch mix to a cocktail shaker containing ice, and stir carefully for about 60 seconds to cool it down. Pour into an chilled martini glass or similar, decorate with a few cranberries and complete it by giving it a brief mist of the essential oil above the glass.
