Poinsettia Holiday Cocktail

Poinsettia cocktail recipe
Photo by Max Kelly / Styling by Matt Vohr

Created by Klaus Puck for brother Wolfgang Puck’s WP24 Lounge in Los Angeles, this rosy cocktail is a natural for the holiday season. Named for the traditional festive plant, the drink joins the color of the season with bubbly effervescence, making it just right for toasting clear through to New Year’s Day.

  • 1½ ounces vodka
  • 1½ ounces cranberry juice
  • ½ ounce simple syrup
  • ½ ounce lemon juice
  • 2 dashes orange bitters
  • Prosecco, to top
  • Orange peel, for garnish

In a cocktail shaker, combine all ingredients except Prosecco with ice. Shake well, and strain into a Champagne flute. Top with Prosecco, but don’t stir; a layered effect is desirable. Garnish with a thin twist of orange peel.

Party Time

This bubbly sipper scales up well for larger groups. To serve 10, mix 2 cups each of vodka and cranberry juice, Âľ cup each of simple syrup and lemon juice and 1 teaspoon orange bitters in a pitcher. Stir with ice to chill, then strain into 10 Champagne flutes. Top each glass with Prosecco.

Published on December 9, 2015