With 10 years of bar experience behind him, Thomas Begbie is the man in charge of cocktails at Octans, a stylish and spirited bar in the heart of the capital known for its customised cocktails, sleek ambiance and cosmopolitan vibe.

This winter, Tom has chosen to invent a variant of the customary and ever popular mulled red wine. But you can be sure you won’t find Tom’s Amber Rouge at any Christmas market.

It is, however, full of powerful flavours typically associated with winter such as Grand Marnier and maple syrup. But the twist is that it is served cold.

Pinot noir, a variety of grapes grown in the Moselle wine region, is the basis of Tom’s creation. “I chose the Domaine Kox Pinot Noir because it is very dry and fruity and ideal for this cocktail, and it can be served cold. It is a light red wine with aromas of chocolate, caramel and tonka beans and not too overpowering, allowing the aromas of the other ingredients to stand out.”

The other main ingredient is bourbon, which is a more mellow drink often preferred by those who don’t have a palate for whisky. That being said, bourbon can easily be replaced by a Scotch blend for those who are partial to whisky’s more prominent taste.

Tom deliberately compiled Amber Rouge using ingredients that are simple to find so that it can be replicated without too much fuss and you can enjoy it in the comfort of your home. This cocktail is most suitable to have as an after-dinner drink, full of wintery flavours and designed to keep you warm.

Make it yourself

• 4.5 cl Domaine Kox Pinot Noir
• 3 cl bourbon
• 1.5 cl Grand Marnier
• 1 cl maple syrup
• 3 dashes of aromatic bitters (such as Angostura)

Pour ingredients into a mixing glass and stir with either dry or cubed ice. The cocktail should be stirred and strained into a chilled vintage or simple wine glass, or digestif glass. Garnish with an orange zest twist: squeeze the oils over the glass before adding it to the drink.