Name: Mincemeat Pie
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Aged rum (6-10yr); 1 barspoon Mincemeat; 30 ml Apple juice; 15 ml Cream

Mincemeat Pie
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Serve in a Martini glass

Ingredients:
2 oz	Caribbean blended rum aged 6-10 years
1 barspoon	Mincemeat
1 oz	Apple juice/apple cider (cloudy & unsweetened)
¹⁄₂ oz	Single cream/half-and-half

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Martini glass.
Prepare cinnamon powder for garnish.
SHAKE first 3 ingredients with ice.
FINE STRAIN into chilled glass.
Shake or whip cream to aerate then carefully pour to FLOAT on the surface of the cocktail.

Allergens:

Recipe contains the following allergens:

Single cream/half-and-half - Dairy

Review:

A festive tipple that captures the flavour of that British Christmas staple, the mince pie.

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History:

Created in 2008 by Bruce Borthwick, Scotland.

More cocktails by Bruce Borthwick

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Colin Cook

18th December 2024 at 15:08

Taste is not bad. But I also had trouble floating the cream (even after aerating).

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Simon Bradley

18th November 2024 at 18:42

I see M&S do a fancy mince pie liqueur over Christmas (just bought a bottle!) and was searching the site to see if it’s used anywhere. I came across this. Might be interesting to use it instead of the mincemeat and presumably wouldn’t need any sugar syrup?

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