The Champagne Cocktail dates all the way back to Jerry Thomas' Bon Vivant's Companion of 1862, and calls for a sugar cube, two dashes of aromatic bitters and 10ml of brandy to be placed in a Champagne flute and topped off with chilled Champagne.
Our version contains a simple tweak - replace ordinary brandy with the mince pie infusion we made at the weekend.
Delicious and festive - Happy Christmas!
PLace a sugar cube in a chilled Champagne flute. Add a dash of bitters and 10ml Cognac. Top with chilled Champagne and stir once.