NB: This recipe makes more mincemeat syrup than you will need for this cocktail. The remaining syrup can be kept in the fridge in an airtight container for up to two weeks.
For the mincemeat syrup, bring the mincemeat and water to the boil in a pan, whisking well to combine.
Set the mixture aside to cool, then strain into an airtight container. Chill in the fridge until needed.
For the cocktail, pour the Irish stout into a small wine glass.
Place the ice cubes into a separate tumbler. Pour over one tablespoon of the mincemeat syrup and all of the port and stir well.
Strain the mincemeat syrup mixture into the wine glass, over the stout.
To serve, sprinkle over the freshly grated nutmeg.
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