Mince Pie Old Fashioned

cropped mince pie old fashioned

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:

  1. Warm 500ml water and 500g sugar in a pan over a low heat, stirring until the sugar has dissolved.
  2. Add 200g of mincemeat, bring to the boil and then turn off the heat.
  3. Allow the mixture to cool and then strain out the mincemeat.  Bottle, refrigerate and use within two weeks.

For the Mince Pie Old Fashioned:

  1. Add a teaspoon of mince pie syrup, three dashes of bitters and a barspoon of water to a mixing glass.  Stir to dissolve.
  2. Add two ice cubes and 30ml of whiskey and stir well (thirty times).
  3. Repeat step two and then strain into a rocks glass and garnish with a mince pie (you can tell mine is homemade!)

Cinnamon Apple Manhattan

apple cinnamon manhattan cropped

This week’s #midweekmanhattan is made Christmas-appropriate through the addition of cinnamon and applejack:

  1. Add 50ml rye whiskey, 25ml applejack, 15ml cinnamon vermouth and two dashes of bitters to a mixing glass with cubed ice.
  2. Stir well and strain into a chilled coupe.
  3. Garnish with a dried apple slice and cinnamon stick.

To make the cinnamon infused vermouth, add ten cinnamon sticks to a 750ml bottle of sweet vermouth and leave to infuse for 2-3 days.

To make the apple chips:

  1. Preheat your oven to 95’C.
  2. Slice an apple into thin slices and place in a 8:1 water to lemon juice solution for half an hour (to prevent browning).
  3. Place on a baking tray and sprinkle with sugar and cinnamon.
  4. Bake for 1-2 hours until golden brown.

Christmas in Manhattan #2

Photo courtesy of Addison Berry, some rights reserved.

Photo courtesy of Addison Berry, some rights reserved.

Rich and red, and imbued with all of the flavours of a good Christmas postprandial, the Christmas Manhattan #2 is this week’s festive #midweekmanhattan:

  1. Add 50ml rye whiskey, 50ml of Ruby Port, 5ml of agave syrup and three dashes of Angostura bitters to a shaker of ice.
  2. Shake well and strain into a chilled coupe glass.
  3. Garnish with an amaretto cherry.

Pistachio Sour

Photo courtesy of mjtmail, some rights reserved

The second of my ‘around the world’ themed cocktails (see Strawberry Fields for an explanation) took in the pistachio trees of the Middle East, the lemon groves of Asia, the sugarcane plantations of the tropics and the corn fields of the American South with a nutty twist on the classic Whiskey Sour. This drink wasn’t as well suited to scaling up to pitcher size (you get a much better texture/mouthfeel from the egg white if you shake these individually), but the proportions below will suit any sized vessel:

  1. Add a large (double) measure of bourbon, a measure of lemon juice, half a measure of pistachio syrup, half a measure of simple syrup, half a measure of egg white and a dash of bitters to a shaker.
  2. Fill 2/3 full with ice and shake well for twenty seconds.
  3. Strain the drink and dry shake (no ice) for a further ten seconds.
  4. Strain into a rocks glass over ice and garnish with some ground pistachios or a cherry.

( Don’t be put off by the murky browny-green colour of this one, it is delicious!)

Camomile Sour

Whiskey Sour by Paul Goyette, some rights reserved

There’s nothing better than a delicious accident.  I made camomile bourbon a while back, and, for some reason, decided to use it in a Camomile Manhattan.  Look, I was young, experimenting, and a little obsessed with Manhattans, I didn’t really know what I was doing.

Anyway, some months later, having run out of regular bourbon (shock-horror indeed). I tried the camomile-infused version in a Whiskey Sour.  What a revelation.  The lemon and the camomile sat so well together I now almost despair a little that I didn’t think of this in the first place.

So, making up for lost time, I heartily commend to you the Camomile Whiskey Sour:

  1. Add 9 tablespoons of camomile flowers to a bottle of bourbon.  Leave this to infuse for 24 hours and then strain and filter.
  2. Add a large measure of camomile bourbon, a measure of lemon juice, half a measure of sugar syrup and half a measure of egg white to a shaker.
  3. Fill the shaker 2/3 full of ice and shake well for twenty seconds.
  4. Strain into the mixing glass and then dry shake (no ice) for a further ten seconds.
  5. Strain into a rocks glass and garnish with a slice of lemon and a cherry.

Christmas in the Square

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This recipe came to me via @thecocktailgeek. His enthusiasm for it was so palpable: “the best drink I’ve had all year” that not only did it convince me (an averred mulled wine avoider) to purchase a bottle of Professor Cornelius Ampleforth’s Christmas Mulled Cup and add it to pretty much every drink I made this month, it also drove me back into the arms of a trusty old favourite – the Vieux Carré.

The recipe was also featured last week on @MasterofMalt’s excellent #masterofcocktails series, so I’m a little late to the game with this, but boy is it a good one:

  1. Combine equal parts whiskey, cognac and sweet vermouth, half a measure of Christmas Mulled Cup and a sploosh of Peychaud’s bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Strain into a chilled old fashioned glass, over ice.
  4. Garnish with a twist of orange peel (Christmas tincture optional).

Gingerbread Old Fashioned

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A short #FridayOldFashioned post for the Friday before Christmas – traditionally a day when carnage is wreaked up and down the High Streets of Britain as office workers go wild with stick-on antlers and snowman deeley-boppers.

Personally I’d rather be at home in the warm in a reserved Christmas jumper enjoying a warming whiskey cocktail than out in an overly chintzy decorated chain pub downing lager or ‘draft’ mulled wine by the bucketload, so here’s a simple recipe if you’re of a similar mind:

  1. Combine a barspoon of gingerbread syrup*, two ounces of whiskey and a sploosh of bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Strain into a chilled old fashioned glass, over ice.
  4. Garnish with an amaretto cherry (Christmas tincture optional).

* You can make your own by adding ginger and cinnamon to a basic simple syrup recipe (follow Nigella’s recipe here) or use the pre-mixed Starbucks or Monin versions that are reasonably easy to find in the shops at this time of year.