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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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
