Thanks to our friends at award-winning cocktail bar, Sub13, for this festive treat.
Nothing is more evocative of Christmas than the rich aroma of mincemeat, and this Christmas cocktail captures that in a surprisingly refreshing cocktail.
25ml mincemeat syrup
20ml sugar syrup
25ml London dry gin
25ml sweet vermouth
5ml dark rum
To start with make a mincemeat syrup by heating mincemeat with golden caster sugar and water, before straining through muslin. Combine all the ingredients in a shaker, shake with ice cubes and serve.
Garnish: Rim the glass with a 4:1 mixture of caster sugar and mixed spice. Clip a washed holly leaf to the rim of the glass with a small peg and dust with icing sugar