Poinsettia Cooler

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Cocktail History

The Poinsettia Cooler is a Christmas cocktail that was created by food writer and author Jessica Strand and was first published in her book Very Merry Cocktails: 50+ Festive Drinks for the Holiday Season. Inspired by the iconic poinsettia flower, which is native to Central America and a hallmark of Christmas decorations, this recipe pays homage to the plant’s origins by using tequila as its base. The agave spirit is then beautifully complemented by tart cranberry, a tangy homemade shrub, and fresh lime juice, creating a zesty and refreshing holiday drink that’s as flavorful as it is colorful.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Tequila Reposado: This is a type of tequila made in Mexico with blue agave, sugar, and alcohol that is aged from two to twelve months. I used Casamigos Tequila Reposado.

Cranberry Juice: This is a tart, bright red juice made with cranberries. I used Ocean Spray Cranberry Juice.

Cranberry Shrub: This is a mixer made with cranberries, aromatics, sugar, and vinegar. I used this stovetop recipe.

Lime Juice: This is the tangy liquid extracted from the flesh of limes. I used fresh lime juice.

Cranberries: This is a small red berry native to North America that’s known for its vibrant color and slightly bitter flavor.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.

Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used a thrifted rocks glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Alluring pink-red color

• Aroma: Vinegar and agave

• Taste: Tart cranberry flavor balanced by sour shrub, aged agave, and lime

• Finish: Sweet yet bitter cranberry

Kendall’s Take: “My lips puckered up with just one taste of this refreshing cocktail. The cranberry shrub is really the linchpin in this recipe; it wouldn’t be the same without its tangy vinegar flavor because it balances the tart and somewhat bitter cranberry so well. Tequila was also a good choice for a base spirit, in my opinion. It adds an interesting agave twist, but I did wonder what gin would taste like as well. If you want a light, cool drink at the holidays, add the Poinsettia Cooler to the menu. It’s really great, and the shrub gives it a wonderfully weird, thirst-quenching effect!”

Recipe

This cocktail recipe was found in the book Very Merry Cocktails: 50+ Festive Drinks for the Holiday Season by Jessica Strand.