Poinsettia Cocktail

Poinsettia Cocktail
  • Yield:makes about 10 servings
  • Active time:10 minutes
  • Total time:1 hour
This recipe appears in:
Celebrate with These 5 Sparkling Cocktail Recipes from D.C. Bartenders

[Photograph: Brian Oh]

Matthew Ficke of the Columbia Room in Washington, D.C. serves this fruity, effervescent drink during the holiday season and now, so can you.

Note: Stay away from 'cranberry juice cocktail' for this. Any brand of 100% unsweetened cranberry juice will work fine, says Ficke. The baked apple bitters are available online here and here.


  • For the Homemade Spiced Cranberry Syrup:
  • 2 cups unsweetened 100% cranberry juice such as Knudsen Just Cranberry
  • 1 cup sugar
  • 10 whole cardamom pods
  • 2 star anise pods
  • 5 whole cloves
  • 1/2 tablespoon whole allspice berries
  • One 2-inch knob fresh ginger, peeled and sliced
  • Zest of 1 orange, removed with a vegetable peeler
  • For the Punch:
  • 1 cup Cointreau
  • 1 cup Spiced Cranberry Syrup
  • 6 dashes Bar Keep Baked Apple Bitters
  • 1 bottle dry sparkling wine
  • Garnish: lemon slices


  1. 1.

    For the Spiced Cranberry Syrup: Heat the cranberry juice sugar, cardamom, star anise, cloves, allspice, ginger, and orange zest in a small saucepan over medium heat, stirring until sugar is dissolved. Simmer for 5 minutes, then remove from heat and allow to cool to room temperature. Strain through a fine-meshed strainer, discard solids, and reserve.

  2. 2.

    To make the Punch: Combine the Cointreau, cranberry syrup, and bitters in large bowl. Stir to mix. Fill with ice or a large ice block, top with entire bottle sparkling wine, garnish with lemon slices and serve.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: