All the flavours you love in a mince pie combined with clementine juice and prosecco for a cocktail that’s sweet, bubbly and full of Christmas cheer.
To make a syrup, put the sugar and a pinch each of ginger and cinnamon in a pan with the brandy and the juice of the clementine for fruitiness. Heat gently until the sugar has dissolved, then bring to a simmer and simmer for 2 minutes, until sticky and syrupy. Set aside to cool.
Divide the syrup between two Champagne flutes and top up with the prosecco.