Nothing says Christmas like a mince pie! Here at Craft Gin Club, we took inspiration from our favourite festive indulgence and came up with this boozy take on the classic Christmas treat.

It’s a warming combination of rum, gin and deliciously sticky-sweet mince pies - yum! Goes perfectly with - what else? - a sloe gin mince pie. Take note - the quantities we’ve provided below will give you at least two (quite strong) Mince Pie Martinis - well, we think it’s unlikely one will be enough!

Sorry, Santa, but we don’t think these are going to last until Christmas Eve…

Mince Pie Martini

Makes two-three

100ml gin
100ml red vermouth
20ml dark rum
4 tsp. mincemeat

To rim your cocktail glass:
4 tbsp sugar
4 tsp mixed spice

Mincemeat syrup:
100g golden sugar
50g mincemeat

To rim your cocktail glass, combine the mixed spice with 4 tbsp sugar. Lightly wet the rim of your glasses then gently imprint each glass into the sugar-spice mix.

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!

To make your own mince pie simple syrup: gently heat 100g golden sugar, 50g mincemeat and 100ml water in a pan until simmering. Stir with a wooden spoon for about five minutes or until the mincemeat and sugar have dissolved into the water and you have a beautiful syrup. Allow the mixture to cool, then double strain into a jar or airtight container. Leftover syrup will keep in the fridge for a month or so.