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.
To view all of the 2013 Valentine’s Day recipes, click here.