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!
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Christmas Pudding Bourbon

Photo courtesy of dannyasmith (Flickr), some rights reserved.

My aunt makes the best Christmas Pudding.  No, no arguments, it’s true.  So when I was trying to decide on a festive infusion and I threw the decision out to a Twitter vote between Christmas pudding and mince pies I was really hoping the pudding would win.  Granted a mince pie infusion would have been slightly easier (add mincemeat to bourbon and wait) but you can eat mince pies for pretty much an entire month or more, Christmas pudding is really only a once a year, or twice if you’re lucky, treat.

So once the decision was made – democratically – the next question was how to combine a Christmas pudding with a bottle of bourbon.  One option – following the 69 Colebrooke Row panettone bellini model – was to take a blender to a pudding and dissolve it as much as possible.  That required a whole pudding, so instead of starting at the end and deconstructing I opted to start with the ingredients and flavours of a Christmas pudding and build up.  To make 350ml (half a bottle of bourbon):

  1. Add 125g dark brown sugar, 50g mixed peel, 125g sultanas and 75g raisins to a mixing bowl.
  2. Grate the zest of half an orange into the bowl and add the juice.
  3. Add 1/2 teaspoon of almond essence, 1/4 teaspoon of nutmeg and 1/2 teaspoon of mixed spice.
  4. Finally add a cinnamon stick, the scraped contents of a whole vanilla bean and 350ml bourbon.
  5. Stir well and cover the bowl. Leave in a cool place for about a week, stirring once a day.

At this stage, the brown sludge looks distinctly unappetising, but smells incredible: orange, vanilla and bourbon – perfect winter flavours.

After a week, strain the mixture through a fine sieve – mash it right down to get all the juices out (and retain the fruit as an accompaniment to vanilla ice cream) then filter through a coffee filter paper.  Store the infused bourbon in a clean bottle and it will keep for six months or so.

And serve..? You’ll have to wait til next week for that…