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This cocktail recipe from the Gilbert Scott's is more than a lovely accompaniment to mince pies, using Bourbon infused with mincemeat for a lovely depth of flavour. You only need 40ml of the infused bourbon per cocktail, but this mince pie cocktail recipe can be used again and again over the Christmas period.
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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
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
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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Mince pie Manhattan
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