Mince pie Manhattan

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Ingredients

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For the mince pie bourbon

  • 700ml of bourbon whiskey, preferably Woodford
  • 400g of mincemeat, high quality vegetarian

To build to cocktail

  • 20ml of Punt e Mes, or sweet vermouth
  • 1 dash of Angostura bitters

To garnish

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
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