Citrus, spice, tart
Purple Frost incorporates Din Tai Fung’s homemade mulled wine with hints of orange and lemon.
Bar: Din Tai Fung Centre Point Bar, London
Ingredients
- 40ml Grey Goose vodka
- 30ml mulled wine syrup*
- 30ml orange juice
- 15ml lemon juice
Garnish: Mint, cherry and icing sugar
Method
Cook red wine with the ingredients on low heat for 30 mins. Let it cool and strain into a bottle. Sliced apples can be dried and used as a garnish. Simply slow cook them in the oven for 3 hours at 60 degrees. Cool before serving. Put all the ingredients in a shaker, add ice and shake for 10 seconds. Strain into a brandy glass full of ice and top up with crushed ice. Garnish with a mint sprig, a cherry, and sprinkle icing sugar on top.
* Mulled wine syrup (makes 10 cocktails)
- 25cl Cabernet Sauvignon (or any red wine of your choice)
- 10cl apple juice
- ½ red apple, sliced
- 1 orange peel
- 2½ star anise
- 7½ cloves
- 10g cinnamon
Pour all of the infused booze over a long ice block in a Collins glass. Add the sugar syrup and top with the Lambrusco and give them a quick stir to combine.
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