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!)

Mince Pie and Sidecar

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.

  1. Add 40ml of mince pie cognac, 20ml of triple sec and 20ml of fresh lemon juice to a shaker of ice.
  2. Shake well and strain into a chilled coupe.
  3. Garnish with a reindeer napkin, Santa peg and a fox (what else?)

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?