Mincepied Recipe | Abel & Cole


Cooking time
Serves1 people

If you end up with a few tablespoons of mincemeat leftover in the jar, turn them into a sugar syrup that you can use to make this seasonal take on a white lady cocktail.


  • 15ml mincemeat sugar syrup
  • 35ml London dry gin
  • 15ml triple sec
  • 25ml clementine juice

Prep: 5 mins + chilling | Cook: 5 mins

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1. Make the mincemeat sugar syrup: place 100g sugar in a small pan with 100ml cold water and 1-2 tbsp leftover mincemeat. Bring to the boil, then turn the heat down and simmer for 2 mins. Take off the heat, cool, then strain into a clean jar and store in the fridge. Discard the mincemeat. The sugar syrup will keep for a few weeks in the fridge, so it’s worth making a big batch at the start.
2. Pour the sugar syrup, gin, triple sec and clementine juice into a cocktail shaker. Add a handful of ice. Seal and shake for 30 secs-1 min till chilled. Fill a tumbler with ice and strain the cocktail into the glass, then serve.
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