10. 聖誕布丁（Christmas Puddingtini）
這款雞尾酒絕對可以讓你在聖誕Party中足夠耀眼，它是由薩爾瓦託•卡拉貝斯（Salvatore Calabrese）設計的。薩爾瓦託把這款雞尾酒作為他倫敦花花公子俱樂部的開場酒，非常火爆。
所需材料：
75ml 充分冰鎮的坦克裡金酒、10ml 幹邑、10ml 白色甜可可酒（10ml White Creme de Cacao）、適量森布卡茴香酒（sambuca）、微型聖誕布丁、冰塊
製作方法：
（1）將所有的材料（除森布卡茴香酒、布丁外）倒入一個玻璃杯；
（2）加入冰塊，攪拌均勻；
（3）倒入一個冰過的雞尾酒杯中；
（4）用湯匙或金屬棒將布丁放入森布卡茴香酒中浸泡；
（5）將浸泡過的布丁放入雞尾酒中。
This is one to pull out the bag if you’re one to show off at a Christmas party. Created by Salvatore Calabrese, and served at his bar at The Playboy Club in London, the Christmas Puddingtini is certainly a fire starter.
Ingredients:
75ml frozen Tanqueray Gin
10ml Courvosier Cognac
10ml White Creme de Cacao
Dash of Sambuca
Miniature Christmas pudding
Method:
Pour all of the ingredients, except for the Sambuca, into a mixing glass with ice and stir, before straining into a chilled cocktail glass.
Using either spoon or a metal cocktail stirrer, dip a mini Christmas pudding into a small liqueur glass filled with Sambuca and soak, before lighting your pudding and dropping it into the prepared cocktail.
來源：the Drinks Business
整理：Bonny