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This is not your typical Manhattan!  This Mincemeat Manhattan is filled with mincemeat flavor, a dash of chocolate bitters, and delicious orange flavor to round out this winter cocktail recipe.

I don’t have many cocktail recipes on my blog. Wow. That’s a horrible first line for a post. But, it’s true because I’m not a mix-master by any stretch of the imagination. I wasn’t a very diverse drinking when I was younger. Heck, I’m still not a very diverse drinker.

Most nights our cocktail of choice scotch on the rocks. Boring, I know

However, sometimes I get a wild hair and want to mix something up. I’ve done that a couple of times throughout my blog life. If you search for cocktail on my blog you get a few recipes. There’s eight to be exact. I have a decent range, but there’s definitely a Latin influence.

Which is very interesting to me. I didn’t grow up drinking these drinks. For the most part, Dad drank bourbon and water. Mom drank gin and tonics. Sometimes we had hot toddies if we were sick. Then on Derby Day we had mint juleps. So as you can see, this is why I don’t have a very broad palette for mixed drinks.

Therefore, I’ve been trying to branch out on my blog and create more mixed drinks and cocktails. Which brings me to this question. What is the difference between a mixed drink and a cocktail? Do you know?

I cannot seem to tell or find the difference. After searching Google, I’ve came to this conclusion. A mixed drink is the physical process of making the drink, however, a cocktail is more intentional.

A mixed drink uses any bourbon, vermouth, and bitters to make a Manhattan. A cocktail uses mincemeat flavored vanilla bourbon and chocolate bitters. There’s no vermouth because the mincemeat bourbon is sweet enough on it’s own.

Wait, you mean you missed the part where I infused vanilla bourbon with mincemeat? Yes, yes I did. And it tastes amazing. The bourbon long with a little orange muddled in the glass makes for an amazing cocktail.

I went to about 7 different stores trying to find mincemeat. Surprisingly, I had no idea this early in the season that the stores would run out of mincemeat. Finally, I called my local Food Lion and they said, “Yes we carry that product.” Well, I thought so, but do you have any in stock? Carrying it and having it are two different things in my head.

So, I walked into the store and headed to their baking kiosk. Not only did I find a jar of mincemeat, but something called mincemeat concentrate. I have never heard of this product. Mincemeat concentrate. Have you? I figured since I was infusing bourbon, the concentrate would be my best bet.

And I was right! Of course, I’ll have to try this with regular mincemeat for comparison at some point. Honestly, can one have too much mincemeat infused vanilla bourbon in their bar? I don’t think so. Especially during the holidays.

Just think of the different uses for this mincemeat bourbon!  You can add it to eggnog or mulled cider.  It would be food to douse a fruitcake with it.  Finally, you can drink it in this Mincemeat Manhattan.

Okay, I hear you Manhattan snobs.  Yes.  I know that sweet vermouth goes in here instead of orange juice.  In fact, you’re not even supposed to put the orange in the drink.  Get over it.  This mincemeat vanilla bourbon is packed with flavor.  The orange juice cuts all that mincemeat goodness slightly to balance the drink out.

What’s your favorite winter cocktail recipe?  Have you thought of infusing your own alcohol for your guests?

#CocktailParty Recipes

• Mincemeat Manhattan by A Kitchen Hoor’s Adventures
• Perfect Harmony Cocktail by A Day in the Life on the Farm
• Strawberry Ginger Champagne Cocktail by Cindy’s Recipes and Writings