I’ve been sitting on this recipe (and by sitting on, read as drinking quite a lot of) for a few weeks now! December arrives tomorrow, and with that comes a whole host of cheesy films, crowded shopping streets, and an excess of mince pies. What a more perfect time than now to introduce this cocktail I’ve created. This drink epitomises the warm, familiar taste of mince pies in drink format – but without the crumbs, calories, or icing sugar stuck to your nose.
Scroll to the bottom of the page for a quick recipe.
Ingredients – – –
For the mincemeat syrup… (Makes enough for 2 glasses)
- 100ml Water
- 80g Brown sugar
- 50g Mince Meat
For the cocktail… (per drink)
- 50ml Brandy
- 50ml Spiced Whisky Sour
- 100ml Sweet Vermouth
- Splash of clear Apple Juice
To decorate, 80/20 mix of brown sugar and mixed spice.
Prepare your glass. I’ve used a pretty simple, small rounded glass but you can use just about any for this one. There are no hard and fast rules, and this tastes so delicious you’ll barely be thinking about whether you used a martini glass or a flute. We’re also going to rim the top of the glass with a cinnamon and sugar mix. To give it a spicy sweetness, I recommend an 80:20 ratio of brown caster sugar to cinnamon.
Then, lightly wet the rim of the glass with either water or honey and press gently into your sugar/cinnamon mix as shown below.
For the mince pie syrup you’ll need approximately 100ml of water, 80g of brown sugar, and 50g of Christmas mince meat. I mean the spiced fruits one, not beef. This will make enough syrup for roughly two glasses full – but you can easily half that, or double it and make extra ahead of a party!
In a pan over a low heat, mix together the water, sugar and mince meat and bring it to the boil. Once the mix has properly cooled down, you’ll need to strain it through a muslin cloth. If you don’t have a muslin cloth (most people don’t, I don’t blame you), you can use something like an empty tea bag or two, or alternatively a clean tea towel. What you’ll be left with is a really nice, clear golden coloured syrup.
In a drinks shaker, add the following: some ice, half of your mince meat syrup, one shot of Brandy, 1 shot of Spiced Whisky Sour, and two shots of sweet Vermouth. I love me some vermouth.
You guessed it – the next step is to shake that mix up thoroughly! Keep shaking till your arm gets tired.
Pour your drink into your glass carefully so that you don’t splash any onto the cinnamon rim. At this point I also love to add a splash of apple juice for taste, as apples are a staple in my favourite mince pies – but if you like your drinks stronger, leave this out.
Sit back and relax in your comfiest arm chair. Light a fire, or a candle or two, and enjoy this cocktail. What’s that, you forgot to make a second one with the other half of the mince pie syrup? Me too. But you can make it later because now we savour the sweet scent of boozy Christmas.
The Mellow Mince Pie
Capturing the tones of a quintessentially British festive dessert, the mince pie in alcoholic form.
For the Mincemeat Syrup
- 100 ml hot water
- 80 g brown sugar
- 50 g mincemeat
For the Cocktail
- 50 ml Brandy
- 50 ml Clementine Spiced Whisky Sour
- 100 ml Sweet Vermouth
- 1 splash Apple Juice
- a little ground cinnamon
- a little brown sugar
Mix an 80:20 ratio of brown sugar to cinnamon to great a power, then dip the dampened rim of your glass in the mix.
In a pan mix 100ml water, 80g brown sugar, and 50g mincemeat. Bring to a boil and allow it to simmer a few minutes till infused thoroughly. Strain the mincemeat syrup through a muslin cloth.
In a cocktail shaker, add half of the syrup, 50ml Brandy, 50ml Clementine Spiced Whisky Sour, and 100ml sweet Vermouth with a little ice. Shake thoroughly.
Strain carefully into the glass. If needed, top up with a splash of apple juice, depending on preference of strength.