The Pie's the Limit

No Garnish

Rhys challenges Paul to make the ultimate mince pie cocktail, Paul makes Rhys listen to weird Christmas music... The Pie's the Limit 3/4 oz Brown Butter Fat Washed Rum 1 1/4 oz Spice Infused Amontillado Sherry 1/2 oz PX Sherry 1 Barspoon of Grand Marnier 4 drops of Spiced Apple Bitters 2 Drops of Beef Stock Extract Sweetened and Whipped Vanilla Double Cream Grated Nutmeg Add all ingredients except the cream and nutmeg to a mixing glass, stir with ice to chill and dilute, strain into a cocktail glass, float a layer of cream on top, garnish with grated nutmeg and a sugared puff pastry tuille. Brown Butter Fat Washed Rum - Melt 125g unsalted butter until it browns, add to 350ml Dark Rum in a wide mouthed container, seal and leave to infuse at room temperature for 12 hours, then put in freezer. When the butter has solidified, strain off the rum through a coffee filter or cheesecloth. Spice Infused Amontillado Sherry - Add 1 bag of Mulling Spices to 6 oz of Amontillado Sherry at room temperature for 20 mins or to taste. Beef Stock Extract - Add one cube of Beef Stock to 1 oz Vodka, let infuse for 20 minutes, strain off solids. The Pie's the Limit (simple version) 2 oz Spice Infused Amontillado Sherry 1 oz PX Sherry 1 Barspoon Grand Marnier Double Cream Grated Nutmeg Add sherries and Grand Marnier to a mixing glass, stir with ice to chill and dilute, strain into a cocktail glass, float a layer of cream on top, garnish with grated nutmeg and a sugared puff pastry tuille.