Milano Royale

1 ½ oz. Campari
1 oz. Pimm’s
1 ½ oz. Italian blood orange juice
2 oz. Rose Champagne

Combine ingredients, except Champagne, with ice in a cocktail shaker. Shake and strain. Top with Champagne. Garnish with a slice of blood orange or an orange twist.

This drink was created by Julie Reiner of New York’s Flatiron Lounge and Clover Club.

Lampone Fizzante

2 oz. Skyy Infusions raspberry vodka
3 muddled Fresh raspberries
1 oz. Limoncello
2 oz. Prosecco

Muddle raspberries in pint glass. Add ice, vodka and Limoncello. Shake and strain into Champagne flute and top with Prosecco. Garnish with two raspberries on a pick and a large lemon.

This drink was created by Jon Gasparini, Rye, San Francisco.

Chocolate and Bourbon Pairing Class

On Saturday, Feb. 9, Moonshine University at the Distilled Spirits Epicenter in Louisville, KY is presenting Like Bourbon for Chocolate, a pairing class designed for Valentine’s Day. The class is taking place from 3pm to 5pm and costs $59 per person. For more information, visit www.moonshineuniversity.com.

 

Dancing with the Devil

1 ½ oz. Milagro Silver

½ oz. 10 Cane rum

1 oz. Hibiscus water

½ oz. Lime

½ oz. Falernum

2 dash Peychauds

 

Shake ingredients together and strain into a large coupe. Garnish with a torched rosemary sprig.

 

This drink was created by Jasper’s Corner Tap & Kitchen in San Francisco, which is celebrating an “anti-Valentine’s Day” on Wednesday 2/13. The cocktail was created by Bar Manager Kevin Diedrich.

 

 

 

 

Ron Burgundy

 

1 ½ oz. Hangar spice pear

1 ½ oz. Hibiscus water

½ oz. Lime

½ oz. Licor 43

2 dash Angostura bitters

 

Shake and strain into a Collins glass. Top with soda. Garnish with a lime wheel and dried hibiscus flower.

 

This drink will be offered at Jasper’s on Valentine’s Day.

 

 

 

 

War of the Roses

 

Pimm’s

Bombay Sapphire

Chase Elderflower

Mint

Fresh lime

 

This drink was created by Sable Kitchen & Bar in Chicago for Valentine’s Day.

 

 

 

 

Cross My Heart

 

1 ½ oz. Doublecross vodka

½ oz. St. Germaine

¾ oz. Rosehip and hibiscus syrup

¾ oz. Lime juice

1 Cucumber slice

 

Served in a flute, topped with bubbles.

 

This drink was created by Bar Chef Chad Phillips at the Social Club at the Surfcomber in Miami Beach.

 

 

 

 

Sunrise Sunset

 

1 ½ parts Malibu Red

1 ½ parts Orange juice

1 ½ parts Pomegranate juice

 

Build ingredients over ice.

 

 

 

 

Absolut Aphrodisiac

 

2 parts Absolut vodka

1 part Strawberry liqueur

½ part White chocolate liqueur

 

Shake and strain.

 

 

 

 

Avión Cosmo

 

1 ½ parts Avión Silver

½ part Orange lieuqur

1 part Cranberry juice

Splash Lime juice

 

Shake ingredients with ice and strain into a chilled cocktail glass.

 

These three drinks are courtesy of Pernod Ricard and the www.prusadrinks.com web site.

 

 

Menage a XXX

 

1 oz. XXX Shine salted caramel whiskey

1 oz. Tres Leches cream liqueur

½ oz. Dark or White Crème de Cacao

 

Combine into an ice-filled shaker and shake. Strain into a chocolate-rimmed glass.

 

This drink comes to us from the Philadelphia Distilling Company.

 

 

French American 75

1 ¼ oz. Bluecoat gin

¼ oz. Lavender simple syrup (½ oz. lavender flower per 3 quarts simple syrup, steeped)

¼ oz. Lemon juice

 

Top with Prosecco and garnish with a lavender sprig.

 

 

Paramour Cocktail

 

1 ½ oz. Penn vodka

1 oz. Lillet

½ oz. Aperol

 

Garnish with orange peel and brandied cherries.

 

This drink was created by Katie Loeb.

 

 

 

 

Salted Caramel Manhattan

 

2 ½ oz. Shine salted caramel whiskey

1 oz. Carpano antica

2 Dashes Fee brothers whiskey barrel-aged bitters

 

Stir with ice and strain into a coupe glass. Garnish with a cherry.

 

This drink comes to us from the Philadelphia Distilling Company.

 

 

 

 

The Sophisticate

 

5 oz. Ruffino Prosecco

5 drops Orange flower water

Lemon rind

 

Slice a small lemon rind and place in the glass. Pour glass ¾ full of Prosecco, add orange flower water and serve. Best in a Champagne flute.

 

 

 

The Sardinian

 

3 oz. Ruffino Prosecco

2 oz. Mirto (pure myrtle berry liqueur from Sardinia)

Fresh grapefruit skin

2 Large ice cubes

 

Circle the rim of the glass with a long, peeled grapefruit skin before twisting the skin over the drink and placing into the glass. Add Mirto, Prosecco and ice. Stir, do not shake.

 

These two recipes were sent to us from the mixologists at Ruffino.

 

 

 

 

Bombay Rose

 

1 ½ oz. Bombay Sapphire East

¾ oz. Perfect Puree lychee puree

¼ oz. Rose water

¼ oz. Hand-press lime juice

½ oz. Turbinado sugar syrup

 

Combine ingredients into a mixing glass with ice. Shake and serve up in a chilled martini glass. Garnish with a rose petal and a lime twist.

 

This drink was created by Manny Hinojosa.

 

 

 

 

Cupid’s Caipiroska

 

2 oz. Smirnoff iced cake vodka

1 oz. Perfect puree strawberry puree

1 Tbsp. Cinnamon sugar

1 Lemon wedge, quartered

Strawberry for garnish

 

Combine ingredients into mixing glass with ice. Shake with Boston shaker and strain into a rocks glass over ice. Garnish with a strawberry.

 

 

 

 

Lover’s Lemonade

 

1 ½ oz. Hennessy Cognac VS

½ oz Perfect Puree mango puree

¾ oz. DeKuyper Triple Sec

½ oz. Simple syrup

1 ½ oz. Lemon juice

Lemon wheel for garnish

 

Combine ingredients into a mixing glass with ice. Shake with a boston shaker and strain into a rocks glass over ice. Garnish with a lemon wheel.

 

 

 

 

XO Café Colada

 

1 ½ oz. Patron XO Café

1 ½ oz. Perfect Puree coconut puree

2 oz. Pineapple juice

Whipped cream

 

Combine ingredients except whipped cream into a mixing glass with ice. Shake with a Boston shaker and strain into a glass. Top with whipped cream.

 

 

 

Sensual Swizzle

 

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