A new gold standard for mincemeat

David's mincemeat vodka—with IAE gong, I notice

Took delivery of Mr Bridgman-Smith’s homemade mincemeat vodka for the Candlelight Club the other day. I don’t know what the bottles originally contained but he’s made his own labels—and I see he has awarded himself an IAE Gold Medal. Well, what’s the point in running an institute if you can’t shower yourself with awards, prizes and commendations?

Having finished the vodka he took the boozy mincemeat left over and added it to cider—presumably on the same principle that spent sloes from sloe gin are sometimes used to make “slider”. I’ve had some and it’s jolly tasty: it would probably suit mulling.

The mincemeat vodka has been made an as ingredient in one of the cocktails for this Saturday’s Candlelight Club Christmas special. Here are the recipes that Will Sprunt has come up with:

Mince Flip

Homemade mincemeat vodka, sherry, cream, nutmeg

Related to the Alexander cocktail, this concoction is basically Christmas in a glass

Chestnuts on an Open Fire

SW4 gin, Bowmore single malt whisky, chestnut syrup

A fruity, smoky, nutty short

Ginger Snap
Rum, advocaat, ginger beer, Boker’s Bitters

Like a spicy Dark n’ Stormy cocktail with an extra indulgent richness

Cherry Christmas

SW4 gin, cherry bitters, rosemary tincture, cranberry juice

Long and fruity with an aromatic perfumed twist

Mulled Sour

SW4 gin, port, cointreau, lemon juice, Boker’s Bitters

Sweet and sour mulled-wine flavours in a chilled tongue-tingling extravaganza

If you’re interested in coming along on Saturday, check out the details and ticketing info at www.thecandlelightclub.com.

Update from the lab.

Here in the Institute's south coast branch, with a plentiful supply of lightning storms to power my Vermouth Interocitor and my Quinine extractor, I have been busy with a few home-made projects.

Update from the Lab: 8th Nov 2010

#1 Mincemeat Vodka & Mincemeat Liqueur

I was inspired to make this by an end-of-the-aisle display in my local hypermarket. I added mincemeat to vodka (no sugar was required, as mincemeat

has sugar enough already) and left for a week, shaking at intervals.

Vodka: I was surprised at how much flavour has been infused into the vodka; the smell of the fruits and spices is there and that is represented in the taste. On the downside, the finish is a little harsh, but I think that this may be better for mixing in cocktails, whilst the liqueur may be better for sipping.

Liqueur: This is essentially the former spirit, diluted with extra water and sugar. The flavours of the mincemeat are still very present and Mrs. B says it reminded her of Stollen and Christmas. She is very keen for me to try using it in a hot cocktail.

#2 Ginger Tonic Water Syrup

This was my first attempt at making Ginger Ale Syrup, but it really turned out more like Ginger Tonic Water.

On it's own: This is an odd one; it definitely isn't ginger ale, but it has a savoury-ness and an understated sweetness that is hard to place. The ginger comes through, as does the bitterness from the Cinchona bark, but it is not as tart or tangy as tonic water syrup.

With Gin: Initially, this tasted just like a gin and tonic, but towards the end the bitterness is replaced by a gingery warmth; rather odd, but Mrs. B liked it.

#3 Ginger Ale Syrup

This was created in a similar way to the Ginger Tonic syrup, apart from the additional of lemon zest, the exclusion of Citric Acid and Cinchona Bark, and, before any water was added, the sugar, ginger and lemon were caramelised together. OK, it was the same as the Tonic syrup in that it contained ginger, water and sugar!

On it's own: As with all syrups, the trick is getting the right dilution. After a little experimentation, we were left with a sweet ginger ale, with a bit of citrus and a little fire towards the end; spicy, but not blazing. Quite nice for a first go.

With Gin (Gin Buck): The gin is more dominant and, in order to get the ginger through, I had to add more syrup, making it sweeter. For the next batch, I think I need a bit more ginger and a less sugar. A work in progress.

What I'm drinking:

It seems to be the latest trend in London Bars, a Gin & Tonic in the "Evans" style: garnished with both Lemon and Lime, citrus bliss! (I used Oliver Cromwell Gin & Waitrose Tonic)

What's Next?

Can one man make his own Old Tom Gin?