La Petite Maison's Drink – The Method
We present an easy interpretation of a beverage featured on our latest menu. It's a large-volume prepared mix that is packed with the flavours of a holiday season, making it excellent for your holiday party. Any leftover syrup you can use for morning drinks, desserts, or to mix another batch of this cocktail.
Bikini Recipe
Makes enough for 10 guests
Ingredients for the Clementine Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g fine sugar
Ingredients for the Cocktail (yields 850ml, serving 10)
400ml premium vodka
100ml classic gin
150ml peach liqueur
200ml clementine cordial (from the recipe above)
Whole cranberries, to garnish
Mandarin essential oil, for finishing
Method
For the Syrup: Place all the components in a saucepan, bring to a light boil, stirring so the sugar melts. After that, take off the burner and let it to cool down entirely. Pour into an sterilised bottle, cap it and refrigerate it in the refrigerator, where it will keep for about four weeks.
Preparing the Cocktail Base: Combine the specified liquids in a big jug, let it rest for an hour, then filter it best through muslin, to ensure it's perfectly clear.
For serving: Pour 85ml of your batch mix into a stirring glass containing ice, and agitate carefully for about 60 seconds to cool it down. Pour into a frosted cocktail glass or a similar vessel, garnish with the cranberries and complete it using a light spray of the essential oil over the top.
