Others are for when you need the right cocktail to accompany the multitude of indulgences that adorn the Christmas table. To serve, add 50ml to a coupette or flute, then top with sparkling wine, and garnish to taste. PANETTONE HOT CHOCOLATEI love the spiced cakes of Christmas but there are always too many for any sensible consumption. Gently heat 100ml of the spiced milk with the grated chocolate and sugar, then pour into a cup with the chartreuse and gin. It will caramelise and warm in a way heating on the hob just won’t do.

Source: Taipei Times November 22, 2019 15:56 UTC