It’s been a while since we’ve celebrated the fancy in life, but what better time than right now, when everything is sparkly and sweet and full of cheer?
This cocktail is extra fancy because it’s sparkly and sweet and also full of cheer. It’s perfect to serve Christmas eve, or before your Christmas dinner. Plus, look how pretty!
I don’t always love bubbles, but during the holidays, when everything is sequined and no one cares, there’s certainly room for a Champagne cocktail.
Here’s the recipe.
Cranberry Poinsettia (serves 1, but in actuality I made a batch and topped them off with Champagne)
- 1 ounce cointreau or other orange liqueur*
- 2 ounces cranberry juice*
- Champagne or Prosecco
- 1-1 1/2 inch piece of orange peel for garnish
- In a highball, combine cointreau and cranberry juice. Stir well to combine. Add the combination to a chilled champagne flute. Top off completely with Champagne/Prosecco. Garnish with the orange peel.
*If you want more than one, I found it helpful to increase the amounts of the cointreau and cranberry juice and stir it together in the separate glass. Then, when you’re ready to make a cocktail, you can add the cranberry and cointreau to a flute and top off with chilled Champagne.