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Poinsettia cocktail

Recipe by:Executive Chef Ashley Hosmer
Shadowbrook Restaurant, Capitola-by-the-Sea

Ingredients

  • Ice
    1 3/4 cups fresh pomegranate juice
    1 cup black raspberry liqueur
    1/2 cup peach schnapps
    2 cups sparkling wine
    8 orange twists

Directions

Chill 8 of your favorite cocktail glasses. Fill a pitcher with ice. Add pomegranate juice, raspberry liqueur and peach schnapps. Stir. Strain out ice. Fill each chilled glass a little more than halfway with the pomegranate mixture. Add sparkling wine and orange twist to each glass just before serving.

Non-alcoholic variation: Chill 8 glasses. Fill a pitcher with ice. Add 1 3/4 cups pomegranate juice, 4 oz. fresh raspberries and 1/4 cup simple syrup (see note). Stir. Strain out ice. Using a wire whisk, muddle the mixture until the raspberries have liquefied. Do not strain. Fill each chilled glass a little more than halfway with the mixture. Add lemon-lime soda or sparkling apple cider (2 cups total) and 1 orange twist to each glass just before serving.

Note: To make simple syrup, combine 2 cups sugar with 1 cup water in a medium saucepan. Heat, stirring, just to dissolve sugar. Chill.

Makes eight 6-oz. cocktails

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