Poinsettia Punch (JMW's)

A twist on a long lost holiday libation
2ozGin, Hendrick's
1tAllspice Dram, St Elizabeth
34ozLemon juice
14ozCinnamon syrup (homemade, see note)
3drCherry Bark Vanilla Bitters, Bittercube
2drCardamom bitters, Scrappy's
2dsBitters, Angostura
1sliLemon peel (Flamed)
Combine liquors, juice, dram, syrup and bitters in an ice-filled cocktail shaker. Shake, and strain into a chilled lowball glass filled with a king cube; rim the glass with a flamed lemon peel and drop in to garnish.
*HOMEMADE CINNAMON SYRUP 1 cup sugar 4 sticks cinnamon, broken in half ½ vanilla bean, split, seeds scraped INSTRUCTIONS Bring sugar, cinnamon, vanilla bean and seeds, and 1 cup water to a boil in a 2-qt. saucepan. Cook briefly to dissolve sugar. Cool; strain. Refrigerate up to 3 months.
A "Poinsettia Punch" is a winter punch that's traditionally based on gin or champagne that is reddish in color. This version has a wonderful depth and complexity of wintertime flavors that run from herbal to spicy, sweet to sour. It's sure to warm any Christmas tummy.
Cocktail summary
Created byJason Westplate
AuthenticityAltered recipe
Posted by
Cocktailian's picture
Cocktailian on 04/14/2013
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Poinsettia Punch (JMW's)

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