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!)
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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!