Poinsettia Cocktail with Champagne & Cranberry

How to make Poinsettia Cocktail with Champagne & Cranberry

Prep Time: 5 minutes        |        Cook Time: 0        |        Serves: 1

Ingredients

• 120 ml Veuve Monsigny Champagne Brut (well chilled)
• 60 ml cranberry juice (chilled)
• 15 ml Cointreau or orange liqueur (optional)
• Orange twist or fresh cranberries, to garnish
• Ice cubes for chilling optional

Method

1. Chill a champagne flute in the fridge or by filling with ice water for 2 minutes. Discard ice water before use.
2. Pour the cranberry juice into the chilled flute.
3. If using, add the Cointreau or orange liqueur for a subtle citrus note. Slowly top the glass with champagne or prosecco, tilting the glass slightly as you pour to preserve the bubbles.
4. Gently stir once with a bar spoon to combine, taking care not to lose the fizz.
5. Garnish with an orange twist draped over the rim of the glass or float 2–3 fresh cranberries for a festive finish.
6. Serve immediately while chilled and sparkling.

Pro Tip: Always pour the sparkling wine last — it keeps the bubbles lively and gives the cocktail its celebratory sparkle.

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