When we traditionally think of winter beers, aromatic mulled wines, spicy hot toddies, and syrupy eggnogs are at the top of the list. But Hawksmoor’s Josh Reynolds has a different take on Christmas wine: Mince Pie Old Fashioned, a combination of warm, fragrant earthy dessert flavors and honey-colored, indulgent whisky. mixture. “I wanted to use mince pie filling as a cocktail ingredient,” he said. “I love its rich flavor, so the natural next step was to pair it with Scotch.”
According to legend, the Bourbon Old Fashioned — traditionally a bourbon cocktail with added sugar and bitters — originated in Louisville, Kentucky in the 1880s, by local bourbon distiller Colonel James E. Pepper (Colonel James E Pepper) Created. – a classic blend from New York’s Waldorf Astoria Hotel, where it matured into public consciousness.
Often seen as an antidote to the frivolous, carbonated, fruit-filled drinks that populated menus during Prohibition, the Old Fashioned stands out for its no-nonsense combinations. Its popularity declined in the second half of the 20th century, but made a comeback in the 2000s, thanks in large part to Mad Men’s bohemian hero Don Draper. “My version uses Chivas Regal instead of bourbon,” Reynolds said. “Its sweetness and spice are perfect for the flavor of the meat pie.”
Combining homemade syrup with coffee-infused Lillet Rouge (a French aperitif of wine, fruit and herbs), old-fashioned mince pies require absolute commitment: making this festive treat takes time, preparation and attention Meticulous attention to detail. But it’s worth it. “These ingredients add a touch of elegance,” says Reynolds. Enjoy the festivities in an unashamedly adult way.
Old-fashioned meat pie (serves 2)
For the Whiskey Meat Pie Syrup:
125 g tin mince pie filling
375ml syrup
75ml Chivas Regal 12 Years
For coffee-infused Lillet Red:
200g fresh coffee beans
250ml Lillet red wine
For cocktails:
80ml Chivas Regal 12 Years
40ml prepared whiskey patty syrup
30ml Lillet Rouge for brewed coffee
Serve
frosted or icy old fashioned glass
Dried orange slices, for garnish
instruct
- First, make the whiskey patty syrup. Place the mince pie filling in a bowl and stir with the syrup. Slowly add Chivas Regal and mix until completely combined. Let sit for 20 minutes, then strain through a fine sieve/cheesecloth into a clean, sealable container. Set aside (in this recipe you only use 40 ml of syrup: the rest can be set aside to pour over the ice cream).
- Now infuse your Lillet Rouge. Pour 250ml of Lillet Rouge into a separate sealable container and add the coffee beans. Let sit for 15 minutes. Strain and set aside (you will only use 30 ml in this recipe: the rest can be saved for another cocktail or dessert).
- Now make your cocktail. Add a few ice cubes to a cocktail shaker. Pour in 80ml of Chivas Regal and Whiskey Patty Syrup and mix well.
- Add a chunk of ice to each frosted old-fashioned glass. Strain the cocktail into a glass using a Hawthorne strainer. Gently pour in 15 ml of Lillet Rouge-infused coffee and serve with a slice of dried orange.
From delicious to stratosphere…
“Use large chunks of ice in the glass rather than lots of small cubes. Then simply taste it.”
shopping list…
“You can use any type of blended Scotch whiskey in place of Chivas Regal, but it’s really the backbone of this recipe. If you can’t find Lillet Rouge (pronounced “lee-lay”), you can use Dubonnet Rouge or Byrr 5.”
