This week @selasigb is back and giving the Spiced Apple Collins a bake-over for our Great British Sip-off. In this segment, cinnamon is the flavour of the month as Selasi pairs this festive classic with his masterful mince pie recipe. It must be Christmas after all. Happy Sipping. SPICED APPLE COLLINS Ingredients: 50ml @sipsmith London Dry Gin 25ml apple juice 10ml sugar syrup 15ml cinnamon syrup Soda water to top Redcurrants/red-berries and cinnamon stick (garnish) Method: 1. Add the first four ingredients to a highball glass filled with ice. 2. Stir with a stirrer, then top with soda water. 3. Garnish with a handful of berries and a cinnamon stick. PASTRY Ingredients: 90g salted butter 90g caster sugar 1tsp vanilla bean paste Pinch of salt 255 g plain flour 1 egg, beaten Method: 1. Rub together the butter, sugar, vanilla, salt and flour to resemble fine bread crumbs. 2. Add the egg and bring together to a smooth dough. Chill in the fridge and prepare the filling. MINCEMEAT FILLING Ingredients: 75g raisins 80g sultanas 75g dried cranberries 2 stem ginger (in syrup) 30g mixed peel 30g glace cherries 1 small apple, peeled and cored 80g pecans 80g salted butter 3 shots of spiced rum 1 shot of sherry 1⁄2 tbsp brown sugar pinch of salt 1 tsp cinnamon 1⁄2 tsp mixed spice 1⁄2 tsp ground nutmeg Method: 1. Chop raisins, sultanas, cranberries, ginger, peel, cherries, apple and pecans and place into a small pot. 2. Add in the remaining ingredients and cook for 15 minutes until alcohol is reduced. 3. Set aside and allow to cool. Ready to Use: Cranberry Jam 50g Demerara Sugar Egg wash to glaze (1 beaten egg) PREP 1. Preheat the oven to 170C fan. 2. Thinly roll out the chilled dough and line your mini tart cases. 3. Fill the cases with the cooled mincemeat and seal with pastry. 4. Brush the top with egg wash and dunk the top in demerara sugar. 5. Generously grate pecans on top of the pastry and bake for 30-40 minutes. 6. Once baked top with cranberry jam and fresh red currants to serve.