La Petite Maison's Bikini – The Method
We present a simplified version of a cocktail found on the seasonal menu. It's a large-volume pre-mixed that's bursting full of flavours associated with holiday season, making it ideal for a celebration. Any leftover citrus syrup you can use for brunch beverages, sweets, or to mix another batch of this cocktail.
Bikini Recipe
Makes enough for 10 people
For the Clementine Syrup (makes 750ml)
300ml recently pressed clementine juice
200ml newly squeezed lemon juice
500g caster sugar
To make the Drink (produces 850ml, enough for 10)
400ml premium vodka
100ml classic gin
150ml peach schnapps
200ml clementine syrup (see above)
A few cranberries, as a garnish
Mandarin essential oil, to finish
Instructions
For the Citrus Syrup: Combine every components into a pot, bring to a gentle boil, agitating until the sugar dissolves. After that, take off the burner allowing it to reach room temperature fully. Transfer into a sterilised bottle, close it keeping it chilled, it can be stored for up to one month.
To make Premix: Mix the specified spirits and syrup into one large bottle, allow it to infuse for 60 minutes, then filter it , ideally through muslin, making it fully clarified.
To serve: Pour 85ml of your batch mix into a cocktail shaker containing ice, and agitate gently for one minute until cold. Pour to a chilled martini glass or similar, top with some cranberries adding the final touch by giving it a brief mist of the essential oil over the top.
