Poinsettia cocktails are easy to make for a crowd, eye-catching and delicious.
Simple and pretty poinsettia cocktail
November 19, 2008
THE ASSOCIATED PRESS
The perfect holiday cocktail is easy to assemble in crowd-pleasing quantities, attractive and goes down smooth. This Poinsettia Cocktail from Valerie Peterson's entertainingly irreverent Peterson's Holiday Helper is the perfect fit.
To make simple syrup, simmer 375 mL (1 1/2 cups) sugar and 250 mL (1 cup) of water until the sugar is dissolved, then cool.
Poinsettia Cocktail
175 mL (3/4 cup) cranberry juice
90 mL (3 oz.) simple syrup
175 mL (6 oz.) orange liqueur, such as Cointreau
750-ml bottle Champagne, chilled
18 fresh cranberries
In a cocktail shaker with ice, combine cranberry juice, simple syrup and orange liqueur. Shake well (until the shaker is covered with condensation). Strain mixture, dividing it among six Champagne flutes.
Add Champagne, dividing it among glasses. Garnish each drink with 3 cranberries skewered on a cocktail pick.
Makes 6 servings.
Source: "Peterson's Holiday Helper" by Valerie Peterson (Clarkson Potter, 2008)