Poinsettia – This is the classic Christmas Day brunch cocktail. Recipe: A splash of cranberry juice (about 3 oz) mixed with a smaller splash oz) of Cointreau (choose Cointreau over Triple Sec) in a Champagne flute and topped with chilled Champagne.
1 cup rosemary simple syrup (Boil one cup of sugar in one cup of water with a couple rosemary sprigs thrown in. Boil until the sugar is dissolved.) 1 cup gin cup fresh lemon juice 1 bottle of Prosecco (or if you want the cocktail to be lighter)