Whitley Neill Mince Pie Gin 70 cl

Product Information

Strain into a chilled rocks glass over ice, and float 10ml port just under the egg white foam – pouring it down the inside of the glass can help here. A sweet taste with hints of mince pies with raisins, cloves, cinnamon and nutmeg all adding to the Christmassy taste with a long sweet finish that lingers in the mouth.

The Bond Street Distillery - Bond Street Mince Pie Gin

Spoon your mincemeat into the mixing bowl,pour in the sloe gin, add the apple, ginger, dried fruits and mixed spice and mix together. Whitley Neill gin has launched two new festive flavours, Black Cherry and Mince Pie in time for Christmas. Taking over a year to develop and perfect the recipe, we’ve distilled this gin using sultanas, raisins and prunes to give it beautifully rich and fruity undertones.

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. You can always customise a jar of mincemeat by adding citrus zest (oranges and clementines work well), alcohol like brandy, sloe gin or ginger wine, or extra fresh fruit like finely chopped apple or orange. Sprinkle flour onto your kitchen table and rolling pin and roll half the pastry out to approx the thickness of a pound coin.

Mince Pies | ALDI Mince Pies | ALDI

As with so many things in life, we believe adding asplash of booze to these festive pastries will liven things up a bit!

Separately, mix the caster sugar and mixed spice, then dampen the rims of 4 martini glasses and dip in the sugar and spice mixture. The crimson fruits of a bountiful summer harvest are put to good use in this Christmas gin liqueur that’s made by resting our London Dry Gin over a layer of perfectly ripe plums for a full month. Mince pie fans will want to get their hands on the other new gin, inspired by the flavours of the classic Christmas treat. Add a wintry frosting to your glass by running a wedge of lemon around the rim and placing the coupe upside down in shallow bowl of sugar.