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!