Mince pie martini
Makes: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Mince pie martini
All the festive flavours of our favourite Christmas bake... in a cocktail!
Makes: 6
Prep time: 10 minsTotal time: 
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Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
For the mincemeat syrup
- 150g caster sugar
- 90g mincemeat*
For the cocktails
- 2 tbsp mincemeat*
- 200ml gin
- 100ml dry vermouth*
- 100ml freshly squeezed orange juice
- ice
To garnish
- 2 tsp icing sugar
- 1 tsp ground mixed spice
- 6 cinnamon sticks
Step by step
- Place the caster sugar, mincemeat and 150ml water in a pan and bring to the boil, stirring. Strain through a muslin-lined sieve and cool (this makes enough syrup for 12 cocktails; the remainder can be kept chilled for up to 2 weeks).
-
Lightly crush or muddle 2 tbsp mincemeat in a cocktail shaker, then add the gin, dry vermouth, freshly squeezed orange juice, 120ml of the mincemeat syrup and a handful of ice. Shake well until cold, then fine strain into 6 martini glasses. Mix together the icing sugar and the ground mixed spice and use a fine sieve to dust over the cocktails. Garnish with cinnamon sticks.
*Check your vermouth and mincemeat are vegetarian-friendly if required.
