Poinsettia Punch (Berry, Lemon & Spice Gin Cocktail)
This simplified take on poinsettia punch makes a tart and sweet gin cocktail that can be festive or perfect any time of year...perfect combo of berry, lemon, & spice.
Servings: 1 cocktail
Ingredients
- CINNAMON VANILLA SIMPLE SYRUP
- 1/2 cup sugar white granulated
- 1/2 cup water
- 2 cinnamon sticks
- FOR THE COCKTAIL
- 2 ounces of gin
- 1/2 ounce of Chambord black raspberry liqueur
- 3/4 ounce of lemon juice about half a lemon
- 1/4 ounce of cinnamon syrup
- Tiny splash of vanilla
- Tiny sprinkle of ground allspice
- 3 drops of cherry bark vanilla bitters Bittercube
- 2 dashes of aromatic bitters Angostura
- Optional: 2 drops cardamom bitters Scrappy's
- Optional: 1 teaspoon of St. Elizabeth Allspice Dram seen notes
- Garnish: Lemon peel or cinnamon stick flamed
Instructions
- First, make the simple syrup because you'll want it cool for the cocktail. In a small saucepan, bring the water to a boil and then add the sugar and cinnamon sticks.
- Stir the sugar in until entirely dissolved, then lower heat and simmer (not boiling) for 10 minutes.
- Allow to cool and then discard the cinnamon sticks before storing in the fridge (it'll keep for a few months).
- Add the gin, Chambord, lemon juice, and cinnamon syrup to an ice-filled cocktail shaker (and allspice dram if you have it). Then add all the bitters, the vanilla, and the spice.
- Shake well and strain into a chilled old-fashioned glass with a single large ice cube.
- Flame a 2-inch piece of lemon peel, wipe it around the rim of the glass, then drop it in as a garnish. Or go the route I did, and flame a cinnamon stick and add as garnish.
Notes
- You definitely want to use fresh lemon juice here.
- The original recipe calls for a vanilla bean in the syrup, but it's hard for most people to find them so I've added just a tiny bit in the actual cocktail instead.
- The simple syrup will stay in fridge for at least a week or two.
- If you get your hands on some allspice dram, leave out the sprinkle of allspice