La Petite Maison's Drink – How to Make It
We present a simplified interpretation of a drink from the seasonal menu. It's a large-volume pre-mixed that's loaded full of tastes of a festive period, which makes it ideal for a festive gathering. Reserve the remaining syrup to use in brunch beverages, sweets, or for additional servings of this cocktail.
Bikini Recipe
Makes enough for 10 servings
Ingredients for the Clementine Syrup (produces 750ml)
300ml newly squeezed clementine juice
200ml fresh lemon juice
500g granulated sugar
To make the Cocktail (produces 850ml, to serve 10)
400ml decent vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (from the recipe above)
A few cranberries, as a garnish
Mandarin essential oil, as a final touch
Instructions
Making the Cordial: Put all the ingredients in a saucepan, bring to a light boil, mixing until the sugar dissolves. After that, remove from the stove and leave to cool down entirely. Pour into an sterilised bottle, cap it keeping it chilled, it will last for about four weeks.
To make Cocktail Base: Combine all the liquids into one big jug, let it rest for one hour, then pass it through best through a fine cloth, to ensure it's fully clarified.
For serving: Measure 85ml from the batch mix into your stirring glass packed with ice, and stir lightly for a minute to cool it down. Filter to a cold coupe glass or a similar vessel, garnish with some cranberries and finish using a light spray of mandarin oil above the glass.
