> Recipes > Cocktail

Mince pie Manhattan

Mince pie Manhattan

PT5M

PT

1
For the mince pie bourbon, add the bourbon to a non-reactive bowl or container and stir in the mincemeat. Cover and set aside for 2 days at room temperature. After the 2 days, pass the alcohol through a cheese cloth and discard the sediment - you should be left with 700ml of infused bourbon
  • 700ml of bourbon whiskey, preferably Woodford
  • 400g of mincemeat, high quality vegetarian
2
To assemble the cocktail, add 40ml of the mince pie-infused bourbon to a stirring jug, followed by 20ml of the Punt e Mes and a dash of angostura bitters
  • 20ml of Punt e Mes, or sweet vermouth
  • 1 dash of angostura bitters
3
Stir the cocktail for 20-30 seconds, then pass through a fine strainer into a coupe or martini glass. Cut some orange peel into an attractive twist and stud with a few cloves. Zest the surface of the glass with the oils from some more orange peel, garnish with the studded peel and serve with warm mince pies
  • orange peel
  • cloves

Ingredients

Metric

Imperial

  • For the mince pie bourbon

  • To build to cocktail

    • 20ml of Punt e Mes, or sweet vermouth
    • 1 dash of angostura bitters
  • To garnish

  • Comments ()

    Mince pie Manhattan

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...