Poinsettia Cocktail

Serves 1. Recipe adapted by Amy Whitley from “Emeril’s Creole Christmas Cookbook” by Emeril Lagasse with Marcelle Bienvenu (William Morrow, 1997).

1/4 cup vodka

1/4 cup champagne

½ cup cranberry juice

Crushed ice

2 strips orange zest, each about 1/4-inch wide and 2 inches long

1. Combine the vodka, champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled.

2. Twist the orange strips over the glass, drop them in, and serve.