For the cocktail:

  • 25ml Plymouth Sloe Gin
  • 12.5ml Cointreau
  • 15ml freshly squeezed lemon juice
  • 10ml mulled wine reduction
  • 25ml spiced cranberry juice
  • A few pomegranate seeds
  • Sprig of mint
  • Dusting of icing sugar
  • Ice cubes

For the mulled wine:

  • 1 large glass of red wine
  • 1 peel each of clementine, orange and lemon
  • 1 star anise
  • 1 cinnamon stick
  • Honey or sugar to taste

For the spiced cranberry juice:

  • 1litre cranberry juice
  • 1 cinnamon stick
  • 1 star anise
  • A few black peppercorns


To make the mulled wine:

  1. Use any red table wine; cooking it with spices improves the taste. Pour the wine into a pan, add the peels and spices and simmer for 15 minutes, then sweeten with honey or sugar.
  2. Bring the liquid to the boil, remove it from the heat and leave to cool. When cold, remove spices, bottle and store in the fridge. 

To make the spiced cranberry juice:

  1. Put the cranberry juice in a pan and simmer with the spices for 15 minutes.
  2. Bring the liquid to the boil, remove it from the heat and leave to cool. Strain through a cheesecloth and bottle.

To make the cocktail and serve:

  1. Put the sloe gin, Cointreau, lemon juice, mulled wine reduction and spiced cranberry juice into a shaker, fill with ice and shake for 10 seconds.
  2. Strain over ice. Top with more crushed ice and garnish with pomegranate seeds and mint, dusted with icing sugar.
Christos Kyriakidis
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 1 November 2013

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