La Petite Maison's Cocktail – The Method

We present an easy version of a cocktail featured on a new cocktail list. This is a batch prepared mix which is packed with flavours of a holiday season, which makes it perfect for your festive gathering. Reserve the remaining citrus syrup to use in brunch beverages, sweets, or for more rounds of this cocktail.

The Bikini Cocktail

Makes enough for 10 guests

To make the Clementine Syrup (produces 750ml)

300ml recently pressed clementine juice
200ml recently pressed lemon juice
500g granulated sugar

Ingredients for the Premix (produces 850ml, to serve 10)

400ml premium vodka
100ml classic gin
150ml peach-flavored liqueur
200ml clementine syrup (see above)
Fresh cranberries, to garnish
Mandarin essential oil, to finish

Directions

For the Syrup: Put all the components inside a pan, bring to a gentle boil, agitating until the sugar dissolves. Next, take off the stove and let it to reach room temperature entirely. Transfer into a sealable bottle, seal keeping it in the refrigerator, it can be stored for around one month.

For the Cocktail Base: Combine the specified spirits and syrup into one large bottle, leave to sit for an hour, then strain best through cheesecloth, so it's completely strained.

To serve: Measure 85ml of your cocktail base into your stirring glass packed with ice, and stir carefully for one minute until cold. Strain to a chilled martini glass or similar, top with some cranberries and finish using a quick spritz of the essential oil over the top.

Arthur Perry
Arthur Perry

Elara Vance is a luxury travel expert with over a decade of experience exploring exclusive destinations worldwide.