A festive cocktail for the holiday season, Jason Westplate’s rendition of the classic poinsettia punch is a tasty variation of the season’s most beloved drink. There are many intriguing flavors in this cocktail that work together to make an enjoyable gin cocktail for everyone. In this recipe, gin is the traditional choice, but it is interpreted in a modern manner. The cucumber accents in Hendrick’s make a lovely backdrop for the allspice dram and cinnamon syrup typically found in many recipes for poinsettia punches. After the black raspberry sweetness of Chambord, it’s finished with three bitters and a flamed lemon peel that add a lovely spark to be sure it’s not too sweet.
Cocktail strength (from 1 to 10 scale)
The strength of Poinsettia Punch Cocktail Recipe is 6 out of 10.
Nutrition (calories per serving)
The estimated calories of Poinsettia Punch Cocktail Recipe is 195 calories per serving.
Preparation time (minutes)
The time it takes to create Poinsettia Punch Cocktail Recipe is 3 minutes.
- Cocktail Shaker
- Old-fashioned glass
- 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
- Collect the necessary ingredients.
- Combine the gin, raspberry liqueur, allspice dram, lemon juice, and cinnamon syrup in a cocktail shaker. Fill the glass halfway with ice and add all of the bitters.
- Shake vigorously.
- Place a single large ice cube in a chilled old-fashioned glass.
- A 2-inch piece of lemon peel should be flamed, then wiped around the rim of the glass before being dropped in as a garnish. Serve and have fun.