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Mince Pie Margaritas

It’s nearly time to say goodbye to 2018 and there’s no better way to leave this year with a bang than with a delicious cocktail in hand.

Making the mince pie syrup took up most of the prep time but this is what makes this cocktail so tasty and the aromas so seasonal.   I made star mince pies the other day using a recipe from “Nigella Christmas” by Nigella Lawson substituting the Calvados for Amaretto as I prefer the taste.  I had mincemeat left over so this was what I used to make my syrup for the cocktail but store bought mincemeat would work equally as well.

I don’t know how many of you will be making New Year’s resolutions but I have started my list! Aside from starting the New Year on a health kick here are my 3 foodie goals for 2019:

  1. to reduce food waste at home. I’ve been getting better at this in this last year but want to do more. Food waste represents nearly a third of household waste in Scotland which equates to around £39 a month in the average Scottish household (Facebook: Love Food Hate Waste – Scotland). 
  2. take a food course – Perthshire has some fantastic cookery school experiences and top of my list for next year, whether at home or travelling, is to try new classes and expand my knowledge of new dishes.
  3. try something I think I hate – everyone has something they can’t stand eating or are scared to try! Me – I can’t stand marzipan, liver and I have brussel sprout issues too! And I’ve always been scared to try black pudding! So rest assured, I will make sure in the early part of the year that I cook, photograph and share with you something from this list!

Let’s hear your New Year’s foodie resolutions.  Happy 2019 when it comes.

Gill x

 

Preparation Time:
20 minutes
Cooking Time:
5 minutes
Serves: 4

Ingredients

  • FOR THE MINCE PIE LIQUEUR
  • 100ml Water
  • 100g Golden Caster Sugar
  • 50g Mincemeat
  • OTHER INGREDIENTS
  • 40ml Tequila
  • 25ml Fresh Lime Juice
  • 5ml Agave Honey
  • Dash of Angostura Bitters
  • Salt
  • Red Food Colouring
  • 1 Egg White

    METHOD 

    1. Firstly, make the mince pie liqueur. In a pan put the water, golden caster sugar and mincemeat and bring to a boil.  Once boiled take off the heat, cool and strain through muslin.
    2. Whilst the syrup is straining, mix a few drops of red food colouring with the salt in one bowl and whip an egg white into another bowl.
    3. Take your glasses and dip the rims of each glass in the egg white followed by the salt. If you don’t have egg whites you can use a lime wedge to wet the rim of your glass.  (Adding salt to the rim of your glass provides a sharp contrast in flavour to your margarita but its not for everyone so you may want to miss this out if doesn’t suit your taste buds).
    4. In a cocktail shaker add your tequila, lime juice, honey, Angostura bitter and mince pie liqueur and shake. 
    5. Fill your glasses with crushed ice and pour over your cocktail mix. Garnish with a cinnamon stick and serve.

    NICKI'S TUPPENCEWORTH

    I'm going to admit, I thought Gill had been on the tequila straight from the bottle when she listed mincemeat as an ingredient for a cocktail! But how clever to use the flavour as an infusion and strain through a muslin!  These are top of my list for my New Year's Day Party!

    If you're the designated driver, pregnant or a non drinker then why not try these gorgeous drinks that my friend Jane served us up last week.

    Makes a Jug for Four

    • 100ml good quality Ginger Beer - such as Fever Tree
    • 100ml of Cranberry Juice (not from concentrate if possible, the taste is much better)
    • 2 Fresh Limes
    • Lots of Ice

    Add the ice, ginger beer and cranberry juice to a jug. Quarter your limes, squeeze in jug and throw in the skin!

    Serve in tall slim jim glasses! 

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. 

    Have an amazing New Year, we'll see you in 2019! WHOOP!

    Festive Love, Nicki x