Our final Advent Sunday cocktail from 2014 – a sazerac with mince pie cognac and sweet sherryTo make it:

  1. Fill an old fashioned glass with crushed ice, add 10ml absinthe and stir.  Set aside.
  2. Crush a sugar cube with four dashes of Peychaud’s bitters in a mixing glass until dissolved.
  3. Add 50ml mince pie cognac, 15ml sweet sherry and cubed ice and stir for thirty seconds.
  4. Discard the ice and absinthe from the old fashioned glass and strain the finished drink into the glass.
  5. Finish with a spritz of absinthe.