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Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Mince pie Manhattan

by
Marcus Wareing
Mince pie Manhattan

PT5M

PT

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Ingredients

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Metric

Imperial

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

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Equipment

  • Fine strainer

Method

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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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Marcus Wareing
Marcus Wareing

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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