Mince pie martini

Mince pie martini

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(2 ratings)

Prep: 10 mins Cook: 10 mins


Makes 4 x 75ml glasses

This clever cocktail packs all the classic flavours of spiced, fruity mincemeat into a perfect Christmas party cocktail

Nutrition and extra info

  • Easily doubled

Nutrition: per cocktail

  • kcal256
  • fat1g
  • saturates0g
  • carbs36g
  • sugars36g
  • fibre0g
  • protein1g
  • salt0g
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    For the mincemeat syrup

    • 100g golden caster sugar
    • 50g mincemeat
      Deep-filled mince pie



      It's a classic ingredient at Christmas in…

    For the garnish

    • 4 tbsp caster sugar
    • 4 tsp mixed spice

    For the cocktail

    • 4 tsp mincemeat
      Deep-filled mince pie



      It's a classic ingredient at Christmas in…

    • 100ml gin



      Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

    • 100ml sweet red vermouth
    • 20ml dark rum


    1. To make a mincemeat syrup, put 100ml water, the golden caster sugar and mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve. Separately, mix the caster sugar and mixed spice, then dampen the rims of 4 martini glasses and dip in the sugar and spice mixture.

    2. Muddle the mincemeat in a cocktail shaker (you may need to make in 2 batches), then add the gin, sweet red vermouth, dark rum, 80ml mincemeat syrup and ice. Shake well and strain into your prepared glass.

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    Comments, questions and tips

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    2nd Dec, 2016
    Plus, Martini Rosso will work better than Dubonnet if you have any in the cupboard.
    2nd Dec, 2016
    I agree, it is a poorly worded recipe. Having made a fair few cocktails in my time I know you should never reuse ingredients, so they mean use the 100g caster sugar and the 50g mincemeat to make the syrup, then use the 4tsp mincemeat to muddle in the shaker with the other ingredients (mash up with a muddler or pestle). This will just give it a more intense mince pie flavour. Then strain it so there are no bits in the glass. I'm just off to make the syrup to give this a try tonight!
    1st Dec, 2016
    I agree the recipe is somewhat confusing spindizzy. I think it means the mincemeat left in the sieve, as mincemeat syrup is added too. I don't think I'll be wasting money buying a bottle of Dubonnet for it though!
    25th Nov, 2016
    "Muddle the mincemeat in a cocktail shaker" Do you mean mincemeat syrup? The recipe has already used the mincemeat.
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