In keeping with this month’s ‘get ready to party’ theme, here’s a cocktail that gives a zesty twist to that most-traditional of festive fare, the humble mince pie.
The recipe comes courtesy of ace shaker Robert Wood of the Edgbaston who had the idea of injecting a dash of his cocktail recipe into the pie itself. Just be careful not to eat (or should that be drink?) too many. Hic!
- 40ml Calle 23 Blanco 100 per cent Agave tequila
- 20ml mince pie liqueur
- 25ml Fresh lime juice
- 5ml Agave honey
- Dash Angostura orange bitters
Add all ingredients to a cocktail shaker. Add lots of ice. Shake vigorously. Strain into short tumbler glass filled with ice. Garnish with mini mince pie. Inject a small amount of your prepared cocktail into the mince pie so it is deliciously moist with Margarita too!