In one of my most recent releases, Home for the Honeymoon (found in the Let’s Get Naughty Limited Edition Romance Anthology), my hero and heroine (Jacob and Clara Mosby) have a Christmas Eve wedding… in the middle of a snowstorm. So this month I’m sharing recipes from the wedding reception that occurred in the tiny town of Kingsmill, Virginia, deep in the Shenandoah Mountains, during the worst blizzard in twenty years.
Today we’re serving Poinsettia Cocktails! This Champagne cocktail is easy to make and turns any party into a celebration! And I love to serve it with a garnish of fresh rosemary sprigs and some fresh raspberries or sugared cranberries.
I hope you’re all enjoying the holiday season, and I can’t wait to spend time with you in the New Year.
Poinsettia Cocktail
An easy and festive cocktail for the holidays or anytime you want to celebrate. I love to add sugared cranberries as a garnish. For that recipe, see the link in the paragraph above.
Ingredients
- 2 Tablespoons Cointreau or other orange liqueur
- 4 Tablespoons cranberry juice unsweetened
- 6 Tablespoons Champagne or Prosecco
- 1 sprig rosemary sprig
- 1/2 cup sugared cranberries or fresh raspberries
Instructions
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Fill a cocktail shaker halfway with ice, then add the cranberry juice and Cointreau. Shake for 15 seconds. Strain the juice into a Champagne flute.
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Fill the rest of the Champagne flute with Champagne or Processo. (about 6 Tablespoons)
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Garnish with a sprig of fresh rosemary and a few sugared cranberries on a toothpick. See link above for a sugared cranberry recipe.
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To make this ahead of time, you can make a batch of the cranberry juice and Cointreau by multiplying the ingredients by 6. This is approximately the amount needed for a bottle of Champagne and should give you 6-8 drinks, depending on the size of your flutes.
