Purple Rain

Imagine soft velvet clouds drifting across a crystal-clear sky. As the rich, aromatic red wine foam gently dissolves into the golden liquid below, it mirrors the beauty of raindrops falling from above. A storm of smoothness in every sip: Purple Rain!

Let’s discover how a simple, classic dry gin can work amazingly in a complex, sophisticated drink.

Due to the nature of this cocktail, we’ll focus on making a larger batch rather than a single portion. This will make your life easier, and let’s be honest— with flavours so divine, your batch won’t last long.

RECIPE:

Phase 1: Bourbon Alchemy with Classy

  • 1500 g Parson Classy
  • 36 g Molasses
  • 30 g Barley
  • 15 g Fenugreek
  • 3 g Vanilla bean
  • 15 g Cinnamon
  • 6 pcs Werther’s Original candy
  • 12 g Burnt oak chips
  • 6 g Coffee beans


Combine all the ingredients in a vacuum-sealed bag and infuse for 4 hours. Filter the mixture through a cheesecloth and bottle.


Phase 2: Clarification

  • 1750 g “Bourbon” Classy
  • 1375 g Super juice
  • 950 g Monin sugar cane syrup
  • 1425 g Milk


In a large measuring cup, combine all the ingredients except the milk. In a separate jar or measuring cup, add the milk first, then slowly pour in the cocktail mixture. Set aside for 2 hours, or until fully curdled. Filter through a cheesecloth, repeating if necessary, until the liquid runs clear. Bottle and store in the refrigerator.


Red Wine Foam:

  • 1 g Xanthan gum
  • 3 g Methylcellulose
  • 500 g Dry red wine
  • 50 g Teran liqueur
  • 50 g Monin cherry syrup
  • 8 drops Purple food colouring


Combine all the liquid ingredients. Take approximately 100 ml of the mixture and gently simmer over low heat for 2 minutes. When hot, slowly add the methylcellulose while whisking until fully dissolved. Blend the rest of the ingredients for 30 seconds, then allow the mixture to cool. Transfer to a syphon, charge with 2 N₂O chargers, and store in the refrigerator.


Finishing with Style:
Pour 100 ml of the Purple Rain pre-batch over a large ice cube in a clear lowball glass, add a bar spoon of maple syrup, then stir gently. Top the cocktail with the red wine foam.


FLAVOURS:
Purple Rain begins with a smooth, aromatic red wine foam, offering a rich, silky texture with a hint of spice and fruitiness. As the foam dissolves, the cocktail reveals its core flavours - the deep warmth of bourbon, accented by molasses, cinnamon and the subtle smokiness of burnt oak. The finish strikes a perfect balance of sweet and sour, with the tangy teran liqueur and a touch of coffee, leaving a lingering, complex aftertaste.