When I think of festive drinks, the Poinsettia cocktail immediately comes to mind. Truth be told, I used to save it just for Christmas gatherings – until I realized how much joy it brings to pretty much any occasion. There’s something about those bright bubbles and that vivid red color that makes even an ordinary afternoon feel like a celebration.
My introduction to the Poinsettia was at a crowded holiday party in my friend Jake’s apartment about a decade ago. He’d lined up a row of flute glasses with cranberries floating in them, and the punchy color made the whole table look extra cheery. I remember thinking the recipe must be complicated, but after asking (and snapping a quick photo of the bar cart for reference), I realized how wonderfully simple it was: cranberry juice, orange liqueur, and sparkling wine.
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I soon found myself making Poinsettias not just in December, but for spring brunches and summer birthdays. A quick bit of trivia – Poinsettias, the plants, got their name from Joel Poinsett, the first U.S. ambassador to Mexico, who brought them stateside. Fittingly, the cocktail’s flair always seems to spark conversations, whether we’re talking about the flowers or the drink itself.
What I love most is how adaptable the recipe is. For holiday breakfasts with family, a lightly bubbly Poinsettia stands in for a mimosa and feels just as festive without being overly sweet. It works equally well for backyard barbecues or Friday nights when you just want something cold and bright in hand. My sister’s a fan of a mocktail version – she prefers orange juice in place of the liqueur and a splash of club soda or non-alcoholic sparkling wine. Personally, I can never resist the classic combo, but her version is genuinely refreshing, especially in the daytime.
Here’s my favorite mix, though I’ll admit I tinker with the ratios from time to time:
Ingredients:
- 3 oz (90 ml) cranberry juice – preferably 100% juice, not cranberry cocktail
- ½ oz (15 ml) orange liqueur (I usually reach for Cointreau)
- 3 oz (90 ml) sparkling wine or Champagne (dry styles like Brut work best)
- Ice for chilling
- Garnishes: fresh cranberries or an orange twist
I like to chill my glasses in the freezer for a few minutes before starting. If you don’t have flutes, coupes or even small wine glasses work just fine – they’ll still look elegant piled on a tray.
How I Make It:
- Fill the glass with ice and set it aside to chill while I prep.
- In a mixing glass (or just a measuring jug – no need to be too fancy), I pour in the cranberry juice and orange liqueur.
- Dump the ice from the flute, then pour in the juice mix.
- Slowly add the sparkling wine, letting it run gently down the inside of the glass. I’ve learned the hard way that pouring too fast kills the bubbles.
- Very gently stir with a bar spoon or a chopstick – just enough to mix without losing the fizz.
- Top with a few cranberries or a curl of orange peel for flair.
If I’m making these for a group, I’ll mix up a pitcher of juice and orange liqueur in advance and keep it chilled in the fridge. Once guests arrive, all I have to do is top off each glass with sparkling wine, saving those precious bubbles.
Pairing-wise, I’ve served these alongside everything from crostini with smoked salmon and dill to cheese boards stacked with sharp cheddar, brie, and a pile of berries. The drink’s tart fruitiness stands up to salty snacks and lighter bites – a bonus during parties when the kitchen is already in overdrive.
I also like to throw in some twists now and then: a muddled raspberry or two at the bottom for added berry flavor, or a little cinnamon sprinkled on top in autumn. For those who prefer things less sweet, use unsweetened cranberry juice and a dry sparkling wine, then sweeten to your own taste with simple syrup.
Over time, one thing’s become clear: better ingredients make a better Poinsettia. I steer clear of bottom-shelf sparkling wines if I can, and the difference with real cranberry juice is surprisingly noticeable.
So, whether it’s December or the middle of July, the Poinsettia is always in my back pocket when I want to raise a glass. It’s ridiculously easy to make, but feels like a treat – exactly what a great cocktail should be. Give it a try next time you’re celebrating (or just want a little sparkle for no reason at all).
