Mince Pie Cocktail Recipe

 

Christmas is well and truly on the way, and while the classic cocktails are fabulous, everyone loves something a little different. The festive period just wouldn’t be the same without mince pies, and there’s nothing like a Mince Pie Martini. Ever tried one? No?

I’ve made a simple syrup with ingredients from any supermarket. If you’re reading this outside of the UK (I know people from America aren’t too familiar with our traditions) the mince pie dates back to the 13th century when European crusaders brought the spiced filling with them from the Middle East. It’s a sweet, individual pie held together by pastry – either shortcrust or puff – and is filled primarily with raisins, sultanas and currants, mixed spice, cinnamon and nutmeg and a little suet. You can eat them cold or hot, with custard and cream.

This cocktail uses a sugar syrup infused with mincemeat, great for bottling up too for the cocktail lover in your life. Will keep for a couple of weeks, refrigerated.

Enough for 4 drinks served in a regular Martini glass.

Mince Pie Martini Cocktail

100ml Ciroc Vodka

100ml sweet red Vermouth

20ml Dark Rum

4tsp mincemeat (I used Robertson’s, but any will do, probably not booze-fuelled)

Ice

Mince Pie Syrup

100ml water

100g caster sugar

50g mincemeat

Put the water in a pan along with the sugar and mincemeat and bring to the boil. Cool and strain through muslin or use a sieve.

To decorate

4tbsp caster sugar

4tsp mixed spice

Peel – I used clementine.

Method

Mix the caster sugar and mixed spice. Dampen the rims of 4 martini glasses and dip each rim into the sugar mix.

Make the cocktails in two batches by muddling half of the mincemeat in a cocktail shaker, then add half of all the ingredients – the Ciroc Vodka, sweet red vermouth, dark rum, mince pie syrup and some ice. Shake well and strain into the prepared glasses. Repeat. Garnish with the peel.

Take 4 martini glass.

Garnish with an orange or clementine peel.

Happy Christmas.

 

 

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