The second Sunday in Advent is upon us! Another landmark on the path of expectant waiting and preparation; and another night for a warming mince pie cognac treat.
This week I’ve gone for a festive twist on the Sidecar as the orange and lemon of the brandy-based classic seem to be a good accompaniment to the candied peel and currants of the infused cognac.
- Add 40ml mince pie cognac, 20ml triple sec and 20ml fresh lemon juice to a shaker of ice.
- Shake well and strain into a chilled coupe.
- Garnish with a reindeer napkin, Santa peg and a fox (what else?)