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• #1727
FRENCH sloe gin!!??
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• #1729
Topped with a sweet dusting... they don't claim it's icing sugar so I can only assume the worst.
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• #1730
Yep,
I'm failing to see any benefit in Sloe Gin hailing from France.
I've no doubt there is some gin made in France,
but it is not a spirit that, in the UK, has a renowned French heritage.
Sloe-infused pastis, on the other hand might offer something special. -
• #1731
Sloe infused pastis sounds incredible
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• #1732
the mincer thread is infected
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• #1733
Please check the first 16 posts on this thread. It's always been dangerous ground.
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• #1734
Free Greggs Mincer today if you're on Vodafone, check the app shizzle
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• #1735
some chick at work brought a tupperware box full of 'em in today
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• #1736
I've got plenty of sloes.
Don't think I've ever bought (even a small bottle of) pastis.
Let me think about it. -
• #1737
Someone has left a mince pie flapjack on my desk. Not sure about hybrids.
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• #1738
Co Op do them, 4 butter-enriched mince pie granola.
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• #1739
They're alright.
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• #1740
I just got back from a cold, windy ride and this thread is making me want a mince pie now.
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• #1741
Had to give half the Benugo mince pie flapjack thing to Simon, was far too sweet.
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• #1742
Is it my imagination or has the sweetness of the Greggs pie been dialed down a touch this year?
Just ate one cold and it wasn't as sickly as I remembered.
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• #1743
warming up mincers is actually a very yewtree thing to do so you've dodged a bullet there
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• #1744
A good mincer doesn't need to be warmed.
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• #1745
That's interesting because Greggs (Brixton) were so sweet my teeth hurt.
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• #1747
This is why I asked. I've got a thick cold so perhaps my taste buds are off.
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• #1748
An actual review
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• #1749
Box of 6 from the Blackbird Bakery, Peckham.
Good mincemeat flavour, but non-standard crumbly topping and excessive icing sugar made this one far too sweet. -
• #1750
Blackbird is all that is wrong with SE London bakeries.
Game changers
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