Poinsettia Punch

By Chef Vincent Tropepe


  • For the Cinnamon Syrup:
  • 1 cup sugar (white granulated)
  • 1 cup water
  • 4 cinnamon sticks
  • 1 vanilla bean (split, seeds scraped)
  • For the Cocktail:
  • 2 ounces Gin
  • 1/2 ounce raspberry liqueur
  • 1 teaspoon allspice dram
  • 3/4 ounce lemon juice
  • 1/4 ounce cinnamon syrup
  • 3 drops cherry bark vanilla bitters
  • 2 drops cardamom bitters
  • 2 dashes aromatic bitters
  • 1 slice lemon peel (flamed)

Steps to Make It

Note: while there are multiple steps to this recipe, this cocktail is broken down into workable categories to help you better plan for preparation and assembly.

Make the Cinnamon Syrup 

  1. Gather the ingredients.
  2. In a saucepan, bring the water to a boil.
  3. Add the sugar, cinnamon, and vanilla bean and seeds, stirring constantly until the sugar dissolves
  4. Reduce the heat and simmer for about 10 minutes.
  5. Remove the syrup from the heat. Allow it to cool before straining out the cinnamon and vanilla, then bottling. Refrigerate for up to three months.

Make the Poinsettia Punch 

  1. In an ice-filled cocktail shaker, combine the gin, raspberry liqueur, allspice dram, lemon juice, and cinnamon syrup. Add all of the bitters.
  2. Shake well.
  3. Strain into a chilled glass with a single large ice cube
  4. Flame a 2-inch piece of lemon peel, wipe it around the rim of the glass, then drop it in as a garnish.
  5. Serve and enjoy!


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