Cocktail of the Month: The Poinsetta

Cocktail from the December 15 issue.

The combined sweet and sour flavors of this celebratory libation from Drew Levinson, beverage manager of Las Vegas’s Bellagio, will please almost any palate at your holiday gathering.

3 ounces Veuve Clicquot Champagne
1 ounce Strawberry Purée*
1¼ ounce Passion Fruit Couli*
1¼ ounce fresh sour (2 parts fresh lemon juice, 1 part simple sugar or sugar and water)

* available in specialty stores and markets

Combine all ingredients in an ice-filled shaker. Slowly “roll” ingredients and strain into a Champagne flute. Garnish with a fresh strawberry and mint leaf.

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Published on December 15, 2006
Topics: Cocktail Recipes, Drinks, Recipes

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