Pointsettia – Cocktail of the Week
When it comes to New Year’s Eve cocktails, one things comes to mind: champagne.
This week we’ll take on a popular bubbly drink and give it our own little twist!
Before someone from the grammar police gets on my
nerves case, I know the correct spelling of the flower/drink is poinsettia. Quite like our annual bash, this is a POINTsettia, so named for the fabulous radio station for which I write this recipe.
A traditional poinsettia cocktail combines sparkling wine, triple sec, and cranberry juice. This is only slightly different.
- 3 oz. chilled sparkling wine
- .5 oz chilled triple sec (I prefer Cointreau or go really high-end with an orange cognac like Grand Marnier)
- 1 oz. pomegranate juice
- splash of fresh lemon juice
- pomegranate arils (seeds) (to garnish)
It’s very important to start with properly chilled ingredients, because you won’t be using ice in the cocktail. Pour the triple sec and pomegranate juice into a chilled champagne flute. Top with sparking wine. Add a splash of fresh lemon juice. Garnish with a couple of pomegranate arils. Done!
Kick it up:
For a little something…extra…add up to an ounce of vodka with the pomegranate juice! (Even better if you use pomegranate-flavored vodka!)
It’s a pretty, fruity, refreshing cocktail that will have you and your guests all ready for the new year!