Poinsettia

The Poinsettia is a holiday party staple for good reason: it looks festive, takes about thirty seconds to make, and goes down as easily as a mimosa. Cranberry juice and an orange liqueur go into a flute, champagne fills it the rest of the way, and you end up with a bright ruby sparkler named for the red flower that shows up everywhere in December.

Cranberry brings tart red fruit, Grand Marnier adds orange and a little cognac warmth, and the champagne lifts it all with dry, toasty bubbles. Many bars make it with Cointreau or triple sec instead, which gives a cleaner, brighter orange, but Grand Marnier makes it a little richer and more wintry. Our older recipe called for equal parts champagne and cranberry in a beer mug, with the liqueur floated on top. Grand Marnier is heavier than champagne and won’t stay floating, and a mug flattens the bubbles fast, so we have moved it to a flute and let the champagne lead, the way most modern versions do.

Glass: Champagne flute | Strength: Light | Serves: 1 | Prep Time: 2 minutes

Bartenders tip: Chill everything first, flute included, since there is no ice to cool the drink down. Pour the champagne slowly down the side of the glass so it doesn’t foam over and mixes itself with the cranberry. A dry brut keeps it balanced, and keep in mind that cranberry juice cocktail is much sweeter than pure cranberry juice. For a crowd, mix the Grand Marnier and cranberry in a pitcher ahead of time and top each glass with champagne as you pour.