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


- 40ml Grey Goose vodka

- 30ml mulled wine syrup*

- 30ml orange juice

- 15ml lemon juice

Garnish: Mint, cherry and icing sugar


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.

To contribute an original cocktail recipe to CLASS, UK bartenders should complete this form.