Cocktail of the Month: The Poinsetta

Cocktail from the December 15 issue.



Published:

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.


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