February 14 is a huge day for most on-premise operators, as many consumers opt to take their significant others out for a romantic Valentine’s Day meal. Here are a few cocktail recipes for making your holiday offering more festive.
Make Me Melt
1 ½ oz. Raspberry vodka
1 ½ oz. Orange vodka
1 oz. Chambord
1 oz. Sprite
1 Orange peel
1 Whole strawberry
In a mixing glass, muddle 1 whole strawberry. Add raspberry and orange vodka and shake vigorously. Strain over fresh ice in a rocks glass and add Sprite. Top with Chambord and garnish with an orange peel.
The mixologists at STK Midtown and STK Downtown in New York created this recipe.
Place all ingredients in a shaker with ice. Shake sharply until well chilled then pour into a chilled martini glass rimmed with sugar. Garnish with a lemon wedge and enjoy.
The mixologists at Trevi Italian Restaurant inside The Forum Shops at Caesars Las Vegas, created this recipe.
Add all ingredients into shaker. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass over large ice cube (can freeze rose petals in cube for garnish). Garnish with 5-6 pomegranate seeds over top of cocktail.
The mixologists at Casamigos created this recipe.
Combine ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Dudley Delhagen, 2015 DeKuyper Cocktail Master, created this recipe.
Chocolate-Covered Strawberry Margarita
3 parts Sauza Silver tequila
1 parts DeKuyper Triple Sec liqueur
2 part Pucker Strawberry schnapps
6 parts Sour mix
2 Chocolate-covered strawberries
Chocolate shavings for rimming
Add all ingredients to a blender, puree until smooth. Serve in glasses rimmed with chocolate shavings and garnish each with a chocolate-covered strawberry.
The mixologists at Sauza created this recipe.
Fill a cocktail shaker with ice and add all ingredients. Shake well and strain into a chilled martini glass. Garnish with zest of lemon and cluster of red currants.
The mixologists at Grey Goose created this recipe.
Add ingredients except prosecco to mixing tin (squeeze orange wedge then discard). Shake and strain into tulip glass. Top with prosecco and garnish with a lemon twist
The mixologists at Zodiac created this recipe.
Combine mezcal, lime, purée, cranberry and Serrano syrup in shaker tin. Shake and fine strain into a coup.
*For red pepper puree: Combine 1 oz. of water per medium bell pepper (seeds removed) in a blender and puree. Fine strain the end result.
Joe Davis, bartender at Three Degrees in Portland, OR, created this recipe.
Combine all ingredients in a champagne flute and stir twice. Garnish with an orange peel cut in the shape of a heart.
The mixologists at Cruzan created this recipe.
Combine all ingredients together and serve. Garnish with a cinnamon stick and an apple wedge. Can be served hot or cold.
*For cinnamon syrup: Mix together 1 part sugar, 1 part water and 4 crushed cinnamon sticks. Bring to a boil (approximately 1-2 minutes). Once cooled down, strain into a glass.
The mixologists at Hornitos created this recipe.
Muddle strawberry in Boston Shaker. Add Van Gogh Dutch Chocolate, lemon juice and rich demerara. Shake and double strain. Make an artistic design with chocolate in a Martini glass. Top with Chandon Rosé. Serve with a chocolate strawberry on the side.
Mixologist Devin McCullough created this recipe.
A Kiss Before Midnight (Valentine’s Day)
1 ⅓ oz. Baileys Salted Caramel liqueur
1 oz. Zacapa Rum 23
2 oz. Chilled espresso
1 cup Semi-sweet chocolate chips
Crushed pretzels for garnish
Place chocolate chips in a metal mixing bowl.m Fill a medium saucepan with water and bring a boil. Hold the bowl of chocolate chips over the saucepan and slowly stir chocolate until melted, Once melted, lace the rim of a Martini glass in the chocolate and dust with crushed pretzels. Place glass to the side. Combine Baileys Salted Caramel, rum and chilled espresso in a mixing glass with ice and stir until chilled.Strain contents into garnished Martini glass.
Mixologist Alex Fletcher created this recipe.
1 ½ oz. Atlantico Reserva rum
¾ oz. Pimm’s liqueur
1 oz. Raspberry purée
¾ oz. Cinnamon coconut simple syrup
½ oz. Lemon juice
1-2 dashes Bittercube Cherry Bark vanilla bitters
Add all ingredients into a mixing glass, shake with ice and strain into a cocktail or Martini glass.
The mixologists at Rhumbar in The Mirage Hotel & Casino in Las Vegas created this recipe.
Dry shake all ingredients except cinnamon syrup, then add syrup and shake with ice. Pour in coupe and garnish with Peychaud’s bitters in the shape of a heart.
Dan Rook, head bartender of South Water Kitchen in Chicago, created this recipe.