The Poinsettia – Cranberry Orange Champagne Cocktail

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Drink
  • Method: Mix
  • Cuisine: American


To make this drink you need to muddle up cranberries that were frozen but have been defrosted. Why is freezing important? It seems to make it easier to get out the juice. So freeze the cranberries (just stick the whole bag in the freezer) and then take out some to defrost in a bowl of warm water. Once they’re defrosted, drain them and use them within 1 day. Note that the recipe also uses cranberries that are STILL frozen as a garnish and to keep the drink cold. So make sure you keep some cranberries in the freezer for their chill factor.


  • 10 frozen cranberries that have been defrosted
  • 1 oz. of orange liqueur (like Cointreau, Grand Marnier, or Triple Sec)
  • ½ cup of dry sparkling wine
  • 6 or 7 frozen cranberries


  1. In a cocktail shaker, combine the defrosted cranberries and orange liqueur. Muddle them to mush up the cranberries a bit. (Note that you can do this with a mortar and pestle if you don’t have a cocktail shaker and muddler).
  2. Strain the orange liqueur into a martini glass (use a fine mesh sieve if you don’t want tiny cranberry seeds in your drink. If you don’t mind the seeds, then use whatever strainer you’d like).
  3. Top the glass up with the sparkling wine. Drop in the frozen cranberries (these look pretty and help keep the drink nice and cold). Drink!