For the last #FridayOldFashioned before Christmas, here is a Mince Pie Old Fashioned. Instead of using the mince pie cognac for this one, here is a more versatile approach to mince pie flavouring: a mince pie syrup:
The second Sunday in Advent is upon us! Another landmark on the path of expectant waiting and preparation; and another night for a warming mince pie cognac treat.
This week I’ve gone for a festive twist on the Sidecar as the orange and lemon of the brandy-based classic seem to be a good accompaniment to the candied peel and currants of the infused cognac.
- Add 40ml mince pie cognac, 20ml triple sec and 20ml fresh lemon juice to a shaker of ice.
- Shake well and strain into a chilled coupe.
- Garnish with a reindeer napkin, Santa peg and a fox (what else?)
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.
- Add 10ml mince pie cognac and then fill the glass with chilled champagne.
Serve and smile. What do you mean it’s just us?