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Whitley Neill has launched a mince pie gin and it sounds

The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates!Tip: leave it for a few mins each time and the fruit will soak up the alcohol, the longer you leave it, the more you can add! These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Made by infusing our London Dry Ginbase with red grapes, rich red wine, orange peel and mulling spices – such as cinnamon, cloves and nutmeg – this ginny twist on the traditional mulled wine works wonderfully in a New York Sour. Dust some flour onto your kitchen table and tip the mixture onto it, then fold until the pastry comes together.Wrap your pastry in clingfilm and put in the fridge for 10 mins.

gin-spiked mince pies this Christmas using Make your own sloe gin-spiked mince pies this Christmas using

In a shaker filled with ice, muddle the mincemeat with the gin, vermouth, rum and 80ml of the mincemeat syrup. Shake vigorously. Strain into your rimmed Martini glasses and serve immediately! Please be aware that this form should not be used to communicate with us in regard to bookings for gin schools or bar table bookings. Be advised responses may take up to 72hrs.Introducing ‘Mince Pie’ Christmas Liqueur with edible silver. A sweet spice mix with hints of cinnamon, nutmeg & dried fruits with a rich complexity to deliver a wonderfully full buttery taste. Once you’re happy, get your mince pie bases out of the fridge and add approx 1⁄2 tbsp mincemeat mixture into each one.