Poinsettia Punch Cocktail

Poinsettia Punch

The Spruce / S&C Design Studios

Prep: 3 mins
Cook: 0 mins
Syrup: 20 mins
Total: 23 mins
Serving: 1 serving
Yield: 1 cocktail
Nutritional Guidelines (per serving)
195 Calories
0g Fat
11g Carbs
0g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 195
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 9g
Protein 0g
Vitamin C 14mg 72%
Calcium 11mg 1%
Iron 0mg 1%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A pleasant seasonal mix, Jason Westplate's rendition of the classic poinsettia punch is an excellent cocktail to serve during the holiday season. It is filled with lots of interesting flavors that come together to create a gin cocktail that everyone will enjoy.

This recipe includes the traditional choice of gin, though it opts for a modern interpretation. Hendrick's cucumber accents are a nice background for the customary allspice dram and cinnamon syrup found in many poinsettia punch recipes. The final twists begin with the black raspberry sweetness of Chambord. It's then finished off with three different bitters and a flamed lemon peel that really add a spark to the drink.

Ingredients

For the Cinnamon Syrup:

  • 1 cup water

  • 1 cup sugar

  • 4 cinnamon sticks

  • 1 vanilla bean, split and seeds scraped

For the Cocktail:

  • 2 ounces gin

  • 1/2 ounce black raspberry liqueur

  • 1 teaspoon allspice dram

  • 3/4 ounce lemon juice

  • 1/4 ounce cinnamon syrup

  • 3 dashes cherry bark vanilla bitters

  • 2 dashes cardamom bitters

  • 2 dashes aromatic bitters

  • Flamed lemon peel, for garnish

Steps to Make It

Note: while there are multiple steps to this recipe, this cocktail is broken down into workable categories to help you better plan for preparation and assembly.

Make the Cinnamon Syrup

  1. Gather the ingredients.

  2. In a saucepan, bring the water to a boil.

  3. Add the sugar, cinnamon, and vanilla bean and seeds, stirring constantly until the sugar's dissolved.

  4. Reduce the heat and simmer for about 10 minutes.

  5. Remove the syrup from the heat. Allow it to cool before straining out the cinnamon and vanilla, then bottling. Refrigerate for up to three months.

Make the Poinsettia Punch

  1. Gather the ingredients.

  2. In a cocktail shaker, combine the gin, raspberry liqueur, allspice dram, lemon juice, and cinnamon syrup. Add all of the bitters, and fill with ice.

  3. Shake well.

  4. Strain into a chilled old-fashioned glass with a single large ice cube

  5. Flame a 2-inch piece of lemon peel, wipe it around the rim of the glass, then drop it in as a garnish. Serve and enjoy.

Tips

  • Fresh lemon juice is definitely recommended in this cocktail. Since the average lemon yields 1 3/4 ounces of juice, you can easily get away with squeezing half of a lemon directly into the shaker.
  • To flame the lemon peel, hold it between your thumb and forefinger with the peel facing the cocktail. Light a match and hold it about 2 inches from the peel while you giving it a sharp squeeze. The oils should fly out of the peel, catch the flame, and create brief sparks.

Recipe Variation

  • If you don't have a vanilla bean for the cinnamon syrup, skip it or use 1/2 teaspoon of vanilla extract instead.

How Strong Is a Poinsettia Punch?

This cocktail definitely packs a punch! When mixed with the recommended brands, its alcohol content comes in at 23 percent ABV (46 proof). That's about the same as fruity martinis like the cosmopolitan.