Mince Pie Syrup recipe
Gin,  Home Distilling,  Recipes

Mince Pie Syrup

In this easy to make mince pie syrup recipe, I’ll show you how to make a syrup that adds a festive flair to your Christmas cocktails.

I have a confession to make: I don’t actually like mince pies. (And I suspect quite a lot of you don’t either). But trust me, this mince pie syrup will add a spicy rich warmth to any cocktail you care to mix up this Christmas.

For a cracker of a cocktail try mixing up a Gin~gle Bells cocktail that makes good use of the syrup ~ or create your own!


  • 1 cup / 240ml water
  • 1 cup / 240ml light brown sugar
  • ½ cup / 120ml mincemeat



  1. Put all three ingredients in a pan and heat gently until the sugar dissolves.
  2. Leave to cool. Preferably overnight to let the flavours infuse.
  3. Strain through a muslin cloth draped over a sieve or use a jelly bag.
  4. Pour the syrup into a sterilised bottle.
  5. You won’t get a clear syrup from this recipe. The muslin cloth or jelly bag won’t have removed any speckles of spice from the syrup but this all adds to the flavour and appearance.
  6. This syrup will keep in the fridge for a few weeks.

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