If you’re like us here at House of Bourbon HQ, right now you’re spending Advent Sunday sat by the fire, basking in the glow of your Christmas tree, listening to some Christmas music and wrapping presents or Christmas shopping (depending on your level of organisation).
If so, you need just the right drink to celebrate having Christmas totally under control, and nothing says celebration quite like the Champagne Cocktail – especially given this festive twist. That’s right, this is the first of our Advent Sunday drinks making use of the mince pie cognac we made earlier this week:
Sploosh a dash of bitters on a sugar cube and drop into a chilled champagne flute.
Last year I put the decision between Christmas pudding or mince pie bourbon to a Twitter vote and Christmas Pudding Bourbon came out on top. It was tasty, super sweet and full of festive flavour.
This year then, it is the turn of the humble mince pie to be boozified. I’ve decided to infuse it into Cognac instead of bourbon and over the next four weeks I will use this to showcase four Christmas cocktail recipes.
As I suggested last year, the mince pie infusion is much easier to make, but in an attempt to help create a clearer, more easily filtered infusion, I have decided to follow a sous vide recipe.
Add 500ml of good quality Cognac and 200g of store-bought mincemeat to a ziplock bag. Expel all of the air and seal.
Heat the sealed bag at 45°c for one hour (see my Sous Vide Syrup recipe for my home sous vide technique).
Once the hour is up, place the sealed bag in the freezer overnight.
Next morning strain and filter the mix and bottle. Yum!