Poinsettia 

The foundation of a great Poinsettia is Prosecco Brut. Choose a dry, fresh Italian sparkling wine with lively bubbles and balanced acidity. Brut Prosecco is preferable to sweeter styles because cranberry juice and orange liqueur already introduce sweetness. A good Prosecco with crisp apple, pear and citrus notes gives the cocktail a refreshing structure without overpowering its fruit flavours. Champagne Brut or another dry sparkling wine can also work, although Prosecco is our preferred choice for Drinkero's recipe.

Cranberry juice provides the cocktail's attractive ruby-red appearance and distinctive tart fruit character. Choose a cranberry juice drink with balanced sweetness and a vibrant red colour. Pure unsweetened cranberry juice is considerably more acidic and concentrated than typical cranberry juice drinks, so it may require a different quantity or additional sweetening. For this recipe, use 60 ml chilled cranberry juice drink to achieve a balanced, refreshing flavour.

Orange liqueur adds the sweetness and citrus complexity that makes the Poinsettia more interesting than simply combining cranberry juice with sparkling wine. Drinkero recommends Cointreau for its clean, pronounced orange character or a quality Triple Sec for a more economical alternative. Both complement the cranberry and Prosecco naturally. Use 15 ml per cocktail to provide noticeable orange flavour without making the drink heavy.

Finally, fresh orange peel gives the Poinsettia its elegant finishing aroma. A freshly cut orange twist releases aromatic citrus oils when gently squeezed over the cocktail. Unlike adding orange juice, using the peel enhances the fragrance without changing the balance of the liquid ingredients. For Drinkero's photographed presentation, a single curled orange twist is all that is required.

The Poinsettia combines three distinct flavours: tart cranberry, sweet orange and dry sparkling wine.

Drinkero's recommended recipe uses 90 ml Prosecco Brut, 60 ml cranberry juice and 15 ml orange liqueur.

For a drier, more sparkling version, increase the Prosecco to 110 ml while keeping the cranberry juice and orange liqueur unchanged. This produces a lighter aperitif with a more noticeable wine character.

For a fruitier version, increase the cranberry juice to 75 ml. The cocktail will become more pronounced in cranberry flavour and may appear a deeper red, depending on the juice used.

For a more orange-forward version, increase the orange liqueur to 20 ml. This creates a richer citrus flavour but also increases the cocktail's sweetness and alcohol content.

For a less sweet version, choose a tart cranberry juice drink and a genuinely dry Prosecco. Avoid adding sugar syrup, as the orange liqueur should provide sufficient sweetness.

If the drink tastes overly acidic, the cranberry juice may be particularly tart. A slightly sweeter cranberry juice drink or a modest adjustment to the orange liqueur can restore balance.

The goal is a refreshing, gently fruity cocktail in which the cranberry and orange complement the sparkling wine rather than overpowering it.

The Poinsettia is a modern sparkling wine cocktail named after the ornamental plant traditionally associated with Christmas.

The poinsettia plant is native to Mexico and became widely recognised as a Christmas decoration because of its striking red bracts and seasonal appearance.

The cocktail takes inspiration from the plant's festive colour, combining cranberry juice with sparkling wine to produce a bright red drink.

Unlike older cocktails with a clearly documented inventor or creation date, the Poinsettia does not have a single universally established origin story.

It developed as part of the broader tradition of sparkling wine cocktails, which includes drinks such as the Mimosa, Bellini and Kir Royale.

The combination of cranberry juice, orange liqueur and sparkling wine became particularly associated with Christmas entertaining because of its attractive colour, easy preparation and refreshing character.

The Poinsettia has appeared in established cocktail collections and holiday entertaining publications, including Nigella Lawson's Nigella Christmas (2008), where it is presented as a festive sparkling drink suitable for celebrations. 

Today, the cocktail is enjoyed at Christmas parties, New Year's Eve gatherings, festive brunches and winter celebrations.

Its appeal extends beyond the holiday season, however. The combination of cranberry, orange and sparkling wine also makes it a refreshing aperitif throughout the year.

The most important technique when preparing a Poinsettia is preserving the carbonation of the Prosecco.

Because the cocktail contains sparkling wine, it should be built directly in the serving glass rather than shaken.

Begin by chilling the champagne flute. A cold glass helps maintain the temperature and keeps the drink refreshing.

Next, add the chilled cranberry juice and orange liqueur. Stir these ingredients gently before introducing the sparkling wine.

Slowly pour the chilled Prosecco down the inside of the glass. This reduces excessive foaming and helps retain the delicate bubbles.

Avoid vigorous stirring after adding the Prosecco. If the ingredients need mixing, one gentle movement with a bar spoon is sufficient.

The finished cocktail should have a consistent ruby-red colour and a lively stream of fine bubbles.

Prepare the garnish by cutting a thin strip of orange peel, avoiding excessive white pith.

Gently twist the peel over the glass to release the aromatic oils, then place it on the rim.

Serve immediately while the cocktail is cold and sparkling.