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Whitley Neill Mince Pie Gin 70 cl

£9.9£99Clearance
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Once you’re happy, get your mince pie bases out of the fridge and add approx 1⁄2 tbsp mincemeat mixture into each one.

Mince Pie gin in time for Christmas Whitley Neill launches Mince Pie gin in time for Christmas

For special requests or availability please call 01455 459181 between 10am and 5pm weekdays and we will do our best to help. ReservedSlotData.TimeSlot.DayOfWeekString}}, {{ReservedSlotData.TimeSlotReservation.Day}} {{ReservedSlotData.TimeSlotReservation.DisplayMonth}}Loading... {{SelectedStore.TimeSlot.DayOfWeekString}}, {{SelectedStore.TimeSlotReservation.Day}} {{SelectedStore.TimeSlotReservation.DisplayMonth}} Store.LocalizedDisplayName}} | {{TimeSlotReservationDisplay}} Book Collection Slot Book Collection Slot View Slot Book Collection Slot Book C&C Slot Spoon your mincemeat into the mixing bowl,pour in the sloe gin, add the apple, ginger, dried fruits and mixed spice and mix together.

Mince Pie Gin - Sipsmith

Whitley Neill doesn't shy away from fun flavoured gins (we've seen pink apricot, rhubarb and ginger, blood orange, and raspberry flavoured gins from them in the past), and the brand has just announced the launch of two new Christmas flavours as part of its already extensive collection. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! Tip: leave it for a few mins each time and the fruit will soak up the alcohol, the longer you leave it, the more you can add!

SLOE GIN

To make it even easier, you could even cheat a little tiny bit and buy a ready-made pastry and just assemble the boozy mince filling - we won’t tell anyone! 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. We were fortunate enough to try the new flavours and here's what our Senior Food & Drink writer, Melanie Giandzi, had to say on the new gins. 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.

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