Rainbow Holiday Cup

This holiday cocktail layers rum, cinnamon schnapps, orange juice, bitters, and grenadine into a colorful, festive sipper that works equally well over ice or heated as a warm toddy. The grenadine sinks to the bottom of the glass and the orange juice sits on top, creating that “rainbow” gradient effect when left unstirred.

Cinnamon schnapps adds a holiday warmth that you’d normally need whole spices and simmering time to achieve. Just a quarter ounce is enough to give every sip a spicy, sweet heat without turning the drink into a candy cane. The bitters cut through the sweetness of the grenadine and orange juice, adding a sophisticated, grown-up edge.

The hot version is worth trying during colder months. Skip the ice and soda water, warm the rum, OJ, and schnapps gently in a saucepan (don’t boil or you’ll cook off the alcohol), then pour into a punch glass with the bitters and grenadine. A cinnamon stick stirrer is the finishing touch.

Chef Tips

• Stir gently after building the drink if you want the flavors blended. Leave unstirred if you want the layered rainbow look in the glass.
• Use a stemmed goblet for the cold version. The stem keeps your hand from warming the drink.
• A couple dashes of bitters is all you need. More than that and the bitter flavor takes over the entire drink.
• For the hot version, warm the mixture slowly. Boiling evaporates the alcohol and dulls the cinnamon flavor.

Variations

• Swap rum for bourbon for a richer, oakier base that leans more winter cocktail than tropical.
• Add a splash of cranberry juice for deeper color and a tart twist that screams holiday party.
• Top the cold version with prosecco instead of soda water for a sparkling, celebratory upgrade.