La Petite Maison's Cocktail – The Method
WThis is an easy interpretation of a beverage featured on our latest menu. Designed as a batch pre-mixed which is bursting with essence of the Christmas time, which makes it perfect for a celebration. Reserve the remaining cordial to use in brunch beverages, sweets, or for another batch of the drink.
Bikini Recipe
Makes enough for 10 servings
For the Citrus Syrup (yields 750ml)
300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g caster sugar
Ingredients for the Cocktail (produces 850ml, enough for 10)
400ml premium vodka
100ml London dry gin
150ml peach schnapps
200ml clementine cordial (see above)
Whole cranberries, for garnish
Mandarin essential oil, to finish
Directions
Making the Syrup: Combine every ingredients into a pan, bring to a gentle boil, stirring so the sugar melts. Next, remove from the stove and leave to reach room temperature fully. Transfer into a sealable bottle, close it keeping it in the fridge, where it will keep for up to a month.
To make Cocktail Base: Pour the specified liquid ingredients into a sizeable container, allow it to infuse for an hour, then filter it best through a fine cloth, so it's perfectly clear.
To serve: Add 85ml of the cocktail base into a mixing glass filled with ice, gently stirring gently for one minute to cool it down. Pour to a chilled martini glass or a similar vessel, garnish with a few cranberries and finish by giving it a quick spritz of the essential oil above the glass.
