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Hey there, thanks for your interest in House of Bourbon. We’ve now moved to a new home at Fox & Beagle.

You can find all of our posts there, along with details of our recent dipsological projects and details of our new consultancy, content and bespoke drinks, menu and event services.

Hope to see you over at Fox & Beagle soon.

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Mince Pie Sazerac

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The final Advent Sunday cocktail is a sazerac with a twist – the dried fruit flavour of our Mince Pie Cognac and sweet sherry:

  1. Fill an old fashioned glass with crushed ice, add 10ml of absinthe and stir.  Set aside.
  2. Crush a sugar cube and four dashes of Peychaud’s bitters in a mixing glass until dissolved.
  3. Add 50ml Mince Pie Cognac, 15ml sweet sherry, and cubed ice and stir for thirty seconds.
  4. Discard the ice and absinthe from the old fashioned glass and strain the finished drink into the glass.
  5. Finish with a spritz of absinthe.

Christmas Champagne Cocktail

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(c) 2010 Sarah Mennie.  All rights reserved.  

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:

  1. Sploosh a dash of bitters on a sugar cube and drop into a chilled champagne flute.
  2. Add 10ml of mince pie cognac and then fill the glass with chilled champagne.

Serve and smile. What do you mean it’s just us?

Mince Pie Cognac

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Photo courtesy of Sarah, some rights reserved

 

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.

  1. Add 500ml of good quality Cognac and 200g of store-bought mincemeat to a ziplock bag.  Expel all of the air and seal.
  2. Heat the sealed bag at 45°c for one hour (see my Sous Vide Syrup recipe for my home sous vide technique).
  3. Once the hour is up, place the sealed bag in the freezer overnight.
  4. Next morning strain and filter the mix and bottle.  Yum!

La Tour Eiffel

Photo courtesy of marcia.taylor, some rights reserved.

Today is Bastille Day, the annual French commemoration of the day that the gleeful decapitations of the upper classes began in 1789. As a result it may seem a little disingenuous to celebrate this uprising with a somewhat bourgeoise cocktail of brandy and absinthe, and of course the tower itself wasn’t created until some hundred years after the revolution, but it’s a great recipe with a French name, so bear with me.

1. Rinse a chilled champagne flute with absinthe and tilt until the inside is coated. Add a few ice cubes and set aside.
2. Add two and a half measures of XO cognac, half a measure of Cointreau and half a measure of Suze to a mixing glass.
3. Fill the mixing glass with ice and stir well.
4. Discard the ice and excess absinthe and strain the drink into flute. Garnish with a twist of lemon.

Crystal Ball

So a new year, a year of Commonwealth Games, an independence referendum and a football world cup.

All significant events in their own right of course, but what are the big drinks trends of 2014 going to be?  For me, 2014 is going to be the year that beer cocktails really take off.  Beer cocktails?  Yes, beer cocktails.  Look at it this way, craft beer has boomed in the last few years, and so have experimental and innovative cocktail bars.  So what’s the next step?  Marry the two.

Elsewhere, I can see tea is going to grow in popularity as a cocktail ingredient this year.  I’ve been using tea as a quick and easy way to promote variety in drinks for a while now.  It is fantastically versatile, can be used as an infusion, in a syrup or as a smoke, and comes in so many flavours.  It has enough variety, small batch producers and organic credentials to appeal to the geekiest of mixologist, so why not?  Tea will be big in 2014.

Pre-bottling & carbonation are also two trends that were on the rise towards the end of 2013 and look set to continue into this year.  The Sodastream is back in a big way, and more bars will be looking at ways to pre-mix and batch bottle their concoctions.  It saves time and it can make for a great serve.  I think we can expect to see a lots more drinks served from crown top bottles, and I’ll wager a fair few of those will open with a pssst.

Elsewhere, the industry press has been talking up sherry for the last few months and all signs point to a long overdue revival in the UK.  Sherry was a massive seller back in the fifteenth century, but fell out of favour due to a significant image problem – little old ladies sipping a small, warm glass of a sickly sweet decades old cream sherry, and much like vermouth, it has never been kept well.  Greater publicity and the growth of ‘wild sherry’ means this is one drink that will definitely be making a comeback in 2014.

Finally, one last prediction for the new year:  2014 will be the year that bars finally start to take ice seriously.  No more handfuls of wet chunks from the same old ice machine.  Now is the time for handcrafted, well loved and properly tended fresh ice.  I know White Lyan has created a splash by foregoing ice altogether, but trust me, where Ryan is streets ahead, the rest of the world is only just learning to treat ice with respect.

Christmas in Manhattan

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Avid readers (hello mum!) will recall that last week we started infusing the guts of a Christmas pudding in some bourbon.  One week on and the infusion was ready to be strained, filtered and decanted into a bottle:

  1. Sieve the fruit from the bourbon and press down on the fruit to express as much liquid as possible.
  2. Filter the syrupy liquid through coffee filter papers and store in a clean bottle.

This has a longer shelf life than its taste will require.  In other words you will finish it before it spoils!  My first pour with the finished bourbon was a Christmas Manhattan (I think I might have overdone it!):

  1. Combine two measures of Christmas pudding bourbon, one measure of sweet vermouth, half a measure of Christmas Mulled Cup and two dashes of Teapot bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Double strain into a chilled coupe.
  4. Finish with a spritz of Christmas tincture.