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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Mini meatball sliders
Mini meatball sliders
A star rating of 5 out of 5.1 rating

Serve American-style mini burgers with Italian meatballs, barbecue sauce and cheddar cheese

Mini turkey & cranberry pies
Mini turkey & cranberry pies
A star rating of 4.6 out of 5.13 ratings

These dinky pies are so versatile – try them with chopped ham and mustard, too

Mini New York cheesecakes in six pieces on a tray
Mini cheesecakes
A star rating of 4.9 out of 5.14 ratings

These mini New York cheesecakes are made by cutting this classic traybake into bitesize pieces. Serve them for the ultimate sweet canapé, drizzled in lemon curd.

For the mincemeat syrup

For the garnish

For the cocktail

Nutrition: per cocktail

  • kcal256
  • fat1g
  • saturates0g
  • carbs36g
  • sugars36g
  • fibre0g
  • protein1g
  • salt0g
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (6)

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Overall rating

A star rating of 5 out of 5.2 ratings

elizabeth1965

question

How long with the syrup keep if made in advance?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It can be kept in the fridge in a jar/bottle for about a week. You can also freeze it if you need to keep it for longer. We hope this helps. Best wishes, BBC Good Food Team.

taylornd

Contrary to some of the comments, this a great recipe and it is clear that each of the three sections (syrup/garnish/cocktail) has its own set of ingredients. It produces a really interesting cocktail that looks great and tastes fab. I used red Martini for the vermouth. Give it a try!

Tallcmp172

Plus, Martini Rosso will work better than Dubonnet if you have any in the cupboard.

Tallcmp172

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…

Carole Carter 1 avatar
Carole Carter 1

Which gin did you use? Would vodka work instead?

spot-the-dog

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!

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