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.
- For the Cinnamon Syrup:
- 1 cup sugar (white granulated)
- 1 cup water
- 4 cinnamon sticks
- 1 vanilla bean (split, seeds scraped)
- For the Cocktail:
- 2 ounces gin (Hendrick's Gin)
- 1/2 ounce raspberry liqueur (Chambord)
- 1 teaspoon allspice dram (St. Elizabeth)
- 3/4 ounce lemon juice
- 1/4 ounce cinnamon syrup
- 3 drops cherry bark vanilla bitters (Bittercube)
- 2 drops cardamom bitters (Scrappy's)
- 2 dashes aromatic bitters (Angostura)
- 1 slice lemon peel (flamed)
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
Gather the ingredients.
In a saucepan, bring the water to a boil.
Add the sugar, cinnamon, and vanilla bean and seeds, stirring constantly until the sugar's dissolved.
Reduce the heat and simmer for about 10 minutes.
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
In an ice-filled cocktail shaker, combine the gin, raspberry liqueur, allspice dram, lemon juice, and cinnamon syrup. Add all of the bitters.
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!
- 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.
- If you don't have a vanilla bean for the cinnamon syrup, skip it or use 1/2 teaspoon of vanilla extract instead.