How to “Grow” a Poinsettia from a Cocktail Napkin and a Poinsettia Cocktail!

‘Tis the Season for Poinsettias!

I’m doing my part for the US economy and I bet you are too, since more than 70 million poinsettias are sold annually within the six-week period between Thanksgiving and Christmas.

With less than 2 weeks until Christmas, {yikes!} I’m trying to Keep Calm and Merry On while scurrying to check off my to-do list.

Did you know you can use poinsettias as cut flowers in arrangements or vases? The secret is searing the stems. Searing the stems prevents the flowers from drooping, stopping the sap from flowing out the flowers. The easiest way to sear the stems is over a candle flame since you want to sear it as soon as you cut it. The milky sap will boil or bubble under the candle flame, turning the ends black. If you’re removing any large leaves and you see the milky sap appear, you’ll also want to lightly sear the points where the leaves were attached.

Add your cut stems to tepid water with floral preservative. The poinsettia stems are hollow and will start drinking up water. I cut some stems of a Winter Rose variety of poinsettia to place in some green Ball Heritage Collection Jars for blooms in my Potting Shed.

I’m winging my way through December with inspiration and the help of my Birds of a Feather Advent Calendar, adding a little fun when possible to this busy season between my holiday tasks.

More shopping to go and I’m just starting to wrap a few gifts.

I have a fun gift wrap embellishment, a poinsettia in lieu of a bow, blooming from a cocktail napkin!

Here are the easy steps:

Start by folding your cocktail napkin into a triangle. Fold that triangle in half and then half again.

Draw a petal shape with the center of the petal on the folds of the napkin.

The tips of your petals will be on the open edges, the center of the flower petals will be on the closed edge.

Cut your petal; open up your flowers and pull apart the layers.

Stack layers in two piles, alternating petals, then stack piles, rotating petals so all show.

Fold flower in half and punch a hole; thread hole with string or twine.

Bunch up the petals to close up your poinsettia and add some texture and dimension to the petals.

Open it back up, dot center with glue, sprinkle with glitter.

When glue is dry, shake off excess glitter and attach your poinsettia to your package.

You can also use a luncheon size napkin to make a larger poinsettia.

Use them singly or stack a small cocktail napkin size poinsettia on top of a larger luncheon size stack of paper petals.

In the spirit of Keep Calm and Merry On,

I have a Poinsettia Cocktail for you!

And I’m dressing warm for outdoor cocktails

 and enjoying some welcome December sunshine!

A Poinsettia Cocktail is festive and easy to mix and serve for a party, December brunch, or enjoy Christmas Eve! No shaking, stirring, or straining required, mixing right in your glass. The are numerous variations of a Poinsettia Cocktail, but they essentially start with the same ingredients: Champagne or sparkling wine, cranberry juice and a splash of orange liqueur.

This is the type of cocktail I don’t measure,  but the basic measurements are 1/2 ounce orange liqueur, 3 ounces cranberry juice, and Champagne. Make sure your sparkling wine/Champagne and cranberry juice are chilled, and adjust the ratio of ingredients to your preference.

I used Cava, a Spanish sparkling wine which is drier than its Italian cousin, Prosecco, and has more bubbles. More Bubbles = More Merry :) Both Cava and Prosecco are more affordable than champagne, just use the sparkling wine of your choice.

For the orange liqueur, I added a splash of Grand Marnier or you can use triple sec.

Add some frozen cranberries to keep it cool and festive and toss in some orange peel if you like for a decorative garnish!

 Keep Calm and Merry On!

🎄 🎄 🎄

Thank you for your visit!