1/27
My first mince pie of the season was consumed at a local Christmas light switch on. For the price of six British pounds, it came with a small serving of mulled ginger beer, which itself was a revelation.
I do not think I have ever consumed something that was mulled, and yet also bubbly. The combination of carbonation, heat, and ginger-laced spices perfectly prepped my tongue for the mince pie that was to follow.
Described as a tangerine mince pie, the overwhelming flavour was of some kind of alcoholic liquor. Brandy or even rum, perhaps. In comparison the thin pastry tasted almost savoury, as if the same dough could be rolled out into biscuits for a charcuterie board.
Overall score 8/10
It was fantastic, and a fabulous pairing on a mild autumn evening, but I have to believe that there are even better pies out there, waiting to be consumed.
Leave a comment