Poinsettia Punch

Perfect for the holidays, this gin cocktail is made with dry gin, lemon juice, cinnamon simple syrup, grenadine and allspice liqueur.

Poinsettia Punch



  1. Combine all ingredients in a shaker with ice. Shake and strain into double rocks glass filled with fresh ice. Garnish with a clove-studded lemon wheel.


How to make cinnamon syrup:

Place 1 cup of water in a small saucepan. Add 2 cinnamon sticks and bring to a simmer. Cook for 12 to 15 minutes, strain and return the water teaspoon the pan.

Stir in 3/4 cup of granulated sugar, bring to a boil and stir until the sugar dissolves. Remove from the heat and allow to cool completely before using. Refrigerate in a tightly closed container for up to 2 weeks.

Makes 3/4 cup.