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Poinsettia Cocktail

Poinsettia Cocktail

Yield: 6-8 servings 1x
Prep: 5 minutesTotal: 5 minutes


2 fresh oranges, for garnish

20 ounces cranberry juice, chilled

4 ounces triple sec or Cointreau, chilled

1 750 ml bottle chilled champagne or prosecco


With a sharp paring knife or this channel knife gadget, cut 8 to 10 strips of orange peel into strands about 4 inches long. Place strands on a plate, then cover with plastic wrap. Set aside in the refrigerator until ready to serve your cocktail.

In a pitcher, combine cranberry juice and triple sec.

Pour in half the bottle of champagne. Stir gently just to mix.

Divide the cranberry juice mixture among 8 to 10 champagne glasses. Top off with remaining champagne, and a strand of orange peel for garnish.

Serve immediately. Cheers!

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© Author: A Family Feast
Cuisine: American Method: mixology