A festive cognac drink and a play on the classic Champagne Cocktail. Easy to replicate at home with a little prep and a visually stunning drink with a holly leaf clipped to the glass.

Rich Woods, aka The Cocktail Guy

Spiced Champagne Cocktail
Spiced Champagne Cocktail


  • 35ml Mince Pie Infused Martell Cognac Liqueur
  • 90ml Champagne

Pour the Mince Pie Infused Martell Cognac Liqueur  into a flute glass. Gently add the Champagne to the liqueur and mix, being careful not to agitate the bubbles too much.


  • 330g Quality Mincemeat
  • 1 Bottle of Martell VS Cognac

Pre-heat a water bath or a deep wok or pressure cooker, with water. This should be on a medium-high heat (not above 75⁰).

Add the cognac and mincemeat to a vacuum bag and seal. Remembering to force out any air. If these are not available, large zip-lock freezer bags work just as well.

Place the bag in your pre-heated water bath for 60mins, remembering to agitate the bag every 15-20mins to further enhance the infusing.

Once cooked, transfer the bag to a deep freezer for 1-2hrs to allow the mincemeat to freeze and separate from the liquid.

In a funnel, place two-fold muslin or a coffee filter. Put the funnel in the neck of a bottle and pass the infusion through the filter.

Note: Depending on your cooking results, you may have to repeat this last step once more, but the end result is a deep mahogany looking mince pie liqueur – delicious in this cocktail or simply poured over ice.

Cocktail recipe created by Rich Woods, aka The Cocktail Guy