Mince pie Manhattan
Item 1 of 1
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.
First published in 2016
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Ingredients
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
SAVE RECIPE
Equipment
- Fine strainer
Method
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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