A Christmas Toast Cocktail

Friends are coming over for Christmas and they're thirsty. If you need a quick and easy recipe, Michael Mendoza, head mixologist at 1864, Sofitel Singapore City Centre Hotel, has just the thing. Check out his recipe for the bittersweet Noël cocktail that perfectly complements a hearty Christmas dinner. Here's what you need: 45ml Bulleit bourbon, 15ml sweet vermouth, 10ml lemon juice, 20ml vanilla syrup, 30ml spiced coffee and two drops of Angostura Bitters. To make the spiced coffee, mix 15ml Seedlip Spice with 15ml brewed coffee.

The cocktail is served in a chocolate coated champagne flute. To do this, melt white chocolate and dip champagne flute into melted white chocolate. Next, add all the ingredients into a mixing glass with ice cubes and stir well. Strain the cocktail and pour into the champagne flute.