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.

THE POINSETTA
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.


Have an opinion or question? Email us!


Edit Module
Edit Module

Related Articles

Riding Santa Barbara's Urban Wine Wave

Six wineries opt for city warehouse space over estate vineyards.

Downton Abbey Wines Expands with New Collection

Plus BottleRock announced No Doubt, Robert Plant as headliners, and other notes from the world of wine, beer and spirits.

An Endless Journey

Traveling broadens both your mind and your palate.

10 Greek Whites for Winter

We promise these golden pours will blast away your winter blues.
Edit Module Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles