Are you ready with some romantic beverage options for guests this Feb. 14? Here are 12 cocktails for Valentine’s Day inspiration.
Drago Rosso
2 slices Serrano chile
1 ¾ oz. Absolut grapefruit vodka
1 ½ oz. Pama liqueur
1 oz. Mango juice
½ oz. Pineapple juice
¾ oz. Pomegranate molasses
Muddle sliced serrano pepper slices in shaker. Fill shaker with ice and add rest of ingredients. Shake and strain over fresh ice in glass. Garnish with candied mango.
The mixologists at Buddy V’s Ristorante created this recipe.
A Dozen Roses
1 ½ oz. Hanger 1 Rose vodka
½ oz. Lillet Blanc
¾ oz. Lemon juice
½ oz. Simple syrup
3 raspberries muddled
Combine ingredients in a mixing glass and shake. Double strain into a small coupe with rimmed with rose-petal sugar. Garnish with dried rose, floated.
The mixologists at Center Hub at Trade Food Hall in Irvine, CA, created this recipe.
Valentini
2 oz. Rosa Regale sparkling red wine
½ oz. Tequila
1 tsp. Unsweetened chocolate powder
½ oz. Maple syrup
2 oz. Almond milk
In a cocktail shaker combine tequila, unsweetened chocolate powder, maple syrup and almond milk. Add ice and shake. Pour contents into a Martini glass that’s been rimmed in red sugar and add wine. Garnish with a marshmallow heart candy.
The mixologists at Rosa Regale created this recipe.
Cupid’s CBD Fizz
2 oz. Gin
½ oz. Lemon juice
½ oz. Aperol
1 egg white
15 drops Curaleaf Hemp lemon bergamot CBD tincture drops
Place all ingredients in a shaker with no ice for a dry shake for no less than 10 seconds. Add ice to the shaker and give a final shake. Pour the liquid into a lowball glass. Garnish with a rose petal.
The mixologists at Curaleaf created this recipe.
Hot Lips
1 ½ oz. Tequila infused with chile de arbol
1 ½ oz. St. Germain elderflower liqueur
1 ½ oz. Hibiscus-infused tea
½ oz. Dry vermouth
Shake all the ingredients well, strain into an Old Fashioned glass with a big ice cube and garnish with a lime wheel.
The mixologists at Copita Tequileria y Comida in Sausalito, CA, created this recipe.
Love Song
5 oz. Fresh milk
½ oz. Premium dark chocolate
1 ½ oz. Humboldt Distillery organic vodka
¼ tsp. Organic vanilla extract
Measure 4 oz. of milk in measuring cup, add to a saucepan and bring to a low simmer. Add in chocolate and whisk frequently until completely melted. Remove from heat. Add 1 oz. of cold milk to mixture and let cool (5-10 minutes). Once cooled, pour back into measuring cup. Add vodka, vanilla extract, 2 cubes of ice and stir. Strain into glass and garnish with grated chocolate.
The mixologists at Humboldt Distillery created this recipe.
Love at First Sip Mimosa
2 parts Beefeater Pink gin
1 part Mixed berry puree
3 parts Sparkling wine
Combine ingredients in a Champagne flute. Garnish with an orange twist.
Sumaiyah Connolly, global brand ambassador for Beefeater Pink, created this recipe.
Red Velvet
2 oz. D’USSE Cognac
1 ½ oz. Crème de cacao
½ oz. Simple syrup
3 Fresh raspberries
3 dashes Chocolate molé bitters
Muddle raspberries and simple syrup in a shaker. Add Cognac, crème de cacao and bitters. Shake vigorously with ice. Double strain into a chilled coupe glass. Garnish with fresh raspberries on a skewer.
The mixologists at D’USSE created this recipe.
Pomegranate Rickey
1 ½ oz. Stoli vodka
1 oz. Pomegranate liqueur
¾ oz. Lime juice
½ oz. Agave
Mix all ingredients together. Tip with pomegranate-seed-infused ice cube and lime-wedge garnish.
The mixologists at The Rickey at Dream Midtown in New York created this recipe.
1-800-SENSUAL
2 oz. Strawberry-infused Jaja blanco tequila
½ oz. Fino sherry
¾ oz. Lemon juice
¾ oz. Raspberry
¾ oz. White-pepper syrup
Combine ingredients in shaker with ice. Shake until cold and double strain into a cocktail glass. Garnish with pieces of rose petal.
The mixologists at Her Name was Carmen in New York created this recipe.
ChocoCherry Martini
1 ½ oz. Stillhouse Spiced Cherry whiskey
1 oz. Creme de Cacao
2 oz. Half and half
½ oz. Grenadine
Shake over ice. Strain into chocolate swirled martini glass garnished with plain or chocolate covered cherry.
The mixologists at Stillhouse created this recipe.
Lovebird
1 ½ oz. Santa Teresa 1796 rum
½ oz. White crème de cacao
¾ oz. Raspberry syrup
¾ oz. Fresh lemon juice
1 oz. Egg white
Combine all ingredients in a cocktail shaker and shake without ice. Add ice and shake vigorously. Double strain into cocktail glass. Garnish with dehydrated raspberry powder.
The mixologists at Santa Teresa created this recipe.
Melissa Dowling is editor of Cheers magazine, our on-premise sister publication.
