TIPPLE TIPS

Swiss Miss

SWISS MISS

• 200ml full cream milk • 25ml Green Chartreuse • 25ml Diplomatico Riserva Exclusiva rum • 25ml pure cocoa powder • 5ml Jamaican dark rum • 1 barspoon cinnamon powder, to garnish • edible gold or silver dust, to garnish (optional)

for whipped cream

• 400ml heavy cream • 200ml coconut cream • 30ml simple syrup (adjust to taste) Heat milk gently up to 80°C. Take off heat and stir in cocoa and spirits. Do not add alcohol while heating up. Prepare heat-proof mug by warming it up with hot water. Take a cream charger and pour in ingredients for whipped cream. Place the milk mixture into warmed mug. Use the cream charger to pipe a generous amount of whipped cream topping on top of cocktail. Garnish with cinnamon powder and optional festive glitter over the whipped cream topping. Torch if desired.

Flavour tweaks

While the alpine-inspired Verte Chaud (literally, ‘hot green’) is a much-loved ski slope classic, Alessandroni has upped the ante with two rums. The layering of dark rums gives the spice background he’s looking for, with layers of vanilla, caramel, chocolate and more. An airy whipped coconut-based cream finishes the tropical touch on this Petite Chalet menu favourite.