INGREDIENTS
- 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.
MAKING THE MINCE PIE INFUSION
- 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
