|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:
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
Rum, advocaat, ginger beer, Boker’s Bitters
Like a spicy Dark n’ Stormy cocktail with an extra indulgent richness
SW4 gin, cherry bitters, rosemary tincture, cranberry juice
Long and fruity with an aromatic perfumed twist
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.