La Petite Maison's Cocktail – A Recipe
WThis is an easy take on a cocktail featured on the seasonal drinks list. It's a party-sized premix that is bursting with flavours of a Christmas time, which makes it perfect for your celebration. Save the extra syrup for brunch beverages, puddings, or for additional servings of the drink.
Bikini
Makes enough for 10 servings
To make the Citrus Syrup (produces 750ml)
300ml fresh clementine juice
200ml fresh lemon juice
500g fine sugar
To make the Premix (yields 850ml, to serve 10)
400ml premium vodka
100ml London dry gin
150ml peach liqueur
200ml citrus syrup (from the recipe above)
A few cranberries, to garnish
Mandarin essential oil, for finishing
Directions
Making the Syrup: Combine all the ingredients into a pan, heat until it reaches a light boil, stirring to dissolve. Next, remove from the heat allowing it to cool fully. Pour into a sterilised bottle, cap it and store chilled, it will last for around four weeks.
Preparing the Cocktail Base: Combine all the liquids in a large bottle, allow it to infuse for an hour, then strain best through muslin, making it fully clarified.
For serving: Add 85ml from the cocktail base to a mixing glass filled with ice, gently stirring gently for about 60 seconds to chill. Filter into a chilled martini glass or equivalent, decorate with a few cranberries and complete it by giving it a brief mist of mandarin oil over the drink.
