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Poinsettia Cocktails

December 19, 2019 by Nicole Collins

It’s Day 7 of our 12 Days of Beverages Challenge!

I still haven’t totally wrapped my mind around the fact that there’s only 6 days until Christmas. And that means 13 days until 2020. Like, when did that happen? Weren’t we just floating around in the pool celebrating the summer on Memorial Day?

Talk about time flying!

Speaking of time, had I managed mine a little better, we actually coulda/woulda/shoulda had today’s recipe a week ago. If you follow me on Instagram -->, you know I like to celebrate the national food days. Well, last Thursday was National Poinsettia Day.

What does that have to do with today’s recipe, you ask?

Today, we’re making Poinsettia Cocktails!

Now, today’s recipe is not a new concept, but I did put my Yummy Muffin spin on it. Poinsettia cocktails are basically cranberry mimosas. Now, if you were paying attention yesterday (or ever), you all know that anything that look/smells/tastes/resembles orange will never ever be anywhere near me. I’m completely appalled by the idea of orange. But, that means that while my loved ones are enjoying brekkie mimosas at brunch, I’m either drinking water or drinking beer at 11am.

Which is an idea I’m not opposed to, by the way.

I had brunch with a friend about a year ago at a small local joint, and I got to chatting with the bartender about my hate for OJ. So, next thing I know he’s bringing me this drink that I later found out was traditionally called a Poinsettia! Brunch win for him!

We’re actually going to use the same measuring technique that we used for our Frizzy Grinch cocktail: 1/3 part cranberry juice, splash of pineapple juice, and 2/3 part champagne. Now Poinsettia cocktails usually have a splash of OJ, but gross. So, the pineapple juice makes the perfect sweet yet slightly citrusy switch up to our cocktail.

Just a note when you’re picking out cranberry juice…make sure you get cranberry juice and not cranberry cocktail. Cranberry cocktail is loaded with sugar, and that’s not what we want when we’re making this refreshing beverage. We want a little dry, a little sweet, and a little tart while we’re enjoying this bubbly treat.

Let’s do a recap of the other drinkable treats we’ve made so far!

OK, everyone. I know you know they know we know (sorry, I couldn’t resist!) by now that I want you to drink responsibly, but I’m going to keep saying it. I want to make sure every makes it to 2020 safely!

So, enjoy! And, let’s drink!


Poinsettia Cocktail

Serves: 1 Print


  • 1/3 part cranberry juice (about 3 tbsp)

  • splash of pineapple juice (about ½ tbsp)

  • 2/3 part champagne (about 5 oz)

  • frozen cranberries, for garnish


  1. Pour cranberry and pineapple juice into a champagne flute. Top with champagne. Garnish with frozen cranberries, if desired. Serve immediately.

Recipe notes:

*If you choose to serve this in a glass other than a champagne flute, stick to the basic ratio of 1/3 part juice to 2/3 part champagne. The pineapple juice is just a quick splash.

*Frozen cranberries help to keep our drink cold without watering down the cocktail.

*Poinsettias are traditionally made with a splash of orange juice and not pineapple juice. Feel free to use orange juice instead, if you prefer.

*Please drink responsibly!

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