Used as a base for our 2014 recipes, this Mince Pie Cognac is easy to make, and goes with anything!
In 2013 we 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.
For 2014 then, it was the turn of the humble mince pie to be boozified. We decided to infuse it into Cognac instead of bourbon and then used this to showcase four Christmas cocktail recipes.
This infusion can be done ‘cold’ (see the Christmas pudding bourbon recipe) or by a quicker, cleaner sous vide recipe:
- Add 500ml of good quality Cognac and 200g of store-bought mincemeat to a ziplock bag. Expel all of the air and seal.
- Heat the sealed bag at 45°c for one hour.
- Once the hour is up, place the sealed bag in the freezer overnight.
- Next morning strain and filter the mix and bottle. Yum!
This can be enjoyed neat, or used in one of the following recipes: