Parisian Poinsettia cocktail truly packs a punch when the rim is
sugar-coated. Getting the perfect proportions can be tricky when making
more than one Poinsettia cocktail. If that’s the case, use measuring
equipment to ensure ideal measures when decanting. Don’t forget to leave
enough ice if you prefer your Poinsettia cocktail on the rocks! Start
by filling your glass by a third, before adding your ice cubes, then
topping up. Prefer your Poinsettia cocktail on the rocks? Just be sure
everything (including your glass) is perfectly chilled before serving…
- 25ml triple sec
- 50ml cranberry juice
- 75ml champagne (or prosecco)
- Chill the triple sec, cranberry juice, champagne and a martini glass in the fridge until cold.
- Pour the triple sec and cranberry juice into the chilled sugar-rimmed glass, then slowly top up with the champagne and perhaps garnish with a bay leaf.
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