The Poinsettia drink is a champagne cocktail, which makes it ideal for holiday parties. It’s light on the alcohol, easy to drink (even for very occasional drinkers) and festive.
The flavors here are orange and cranberry, from the Cointreau and cranberry juice. Champagne cocktails are a great way to use up leftover champagne.
If you’re actually buying champagne to make these, don’t overspend. Any decent one will do, since the cranberry will dominate anyway.
This recipe doesn’t specify an exact amount of champagne. You pour the the three ounces of cranberry into a champagne flute, along with the half-ounce of Cointreau.
The flute glass holds a maximum of six ounces, with most bartenders only using four. So you can use as little as a half-ounce of champagne, or you could fill it all the way to the rim and use two and a half ounces.
It depends how much champagne flavor you like, really. An ounce to two ounces is probably typical.
Because of the name, this drink is generally associated with Christmas and the winter holidays. And it certainly is terrific for holiday parties.
But it’s also a wonderful brunch drink for any time of the year, with the three ounces of cranberry juice and the fact that it’s not a very strong drink.
If you want to make the Poinsettia drink as strong as a standard cocktail, just add an ounce of vodka. That won’t change the flavor profile, but it will make it stronger.
If you want to make a non-alcoholic version, just use ginger ale instead of champagne and a half-ounce to an ounce of orange juice to replace the Cointreau.
A half-ounce adds just a hint of orange, while a full ounce would make it stronger. The choice is yours.
To make it a little harder, add an ounce of vodka or gin.
To avoid alcohol altogether, replace the champagne with ginger ale and replace the Cointreau with a half-ounce to an ounce of orange juice.