Frank Cisneros's Poinsettia Punch Recipe

Frank Cisneros's Poinsettia Punch Recipe

[Photo: Robyn Lee]

A bright pink, gin-based punch might sound like a light, fruity drink, but it's anything but. Floral NOLET'S Silver Dry Gin takes on warm winter spice through allspice dram and cinnamon syrup, while lemon juice and a touch of grenadine bring in citrus and sweetness. As a garnish, Cisneros recommends a cloved lemon wheel.

Note: This recipe makes about 12 ounces of cinnamon syrup, more than is needed for the punch recipe; it will keep, tightly sealed, for up to 5 days in the refrigerator. The ice is an important part of the recipe hereā€”not only to chill, but to add water through ice melt, bringing the proof of your punch down to a party-friendly strength.

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  • Yield:serves around 15
  • Active time: 15 minutes
  • Total time:for best results, 12 hours


  • For the Cinnamon Syrup
  • 1 cup water
  • 1 cup granulated sugar
  • 4 cinnamon sticks
  • 1 (750 milliliter) bottle Nolet's Silver Dry Gin
  • 10 ounces (1 1/4 cups) freshly squeezed lemon juice (from about 12-14 lemons)
  • 3 ounces (6 tablespoons) cinnamon syrup
  • 6 ounces (3/4 cup) grenadine
  • 2 ounces (1/4 cup) allspice dram (St. Elizabeth's is a good brand, or make your own)
  • 20 dashes Angostura bitters


  1. 1.

    For the Cinnamon Syrup: Combine water, sugar, and cinnamon sticks in a small pot and bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce to a simmer and simmer for 10 minutes. Let cool completely before using. For best results, refrigerate syrup overnight, with cinnamon sticks steeping in it, then discard. Syrup will keep in a sealed container in the refrigerator for up to 5 days.

  2. 2.

    Combine gin, lemon juice, cinnamon syrup, grenadine, allspice dram, and bitters in a large punch bowl or pitcher filled with ice. Chill in refrigerator for 1 hour. Serve.