Valentine’s Day Recipes 2015


Celebrate Valentine’s Day (Feb. 14) in style with some innovative themed cocktails. Here’s the full assortment of our holiday drink recipes for this year.


Jack of Hearts
(Shown above)

2 oz. Brugal extra dry rum
¾ oz. Fresh lime juice
¾ oz. Raspberry-honey syrup
4 Mint leaves

Muddle mint, shake all ingredients together and strain over crushed ice. Garnish with a sprig of mint and twist of black pepper.

Brian Hawthorne of The Wayland in New York created this recipe.


    Spicy BeeThe Spicy Bee

1 oz. Patrón XO Cafe Dark cocoa coffee liqueur
½ oz. Mike’s Hot Honey
½ oz. Heavy cream

Combine liqueur and honey and shake with ice. Strain into a chilled glass. Shake heavy cream and layer the top of the cocktail with it. Garnish with a pinch of crushed red pepper in the glass.

The mixologists at Patrón Spirits created this recipe.


Casa Amor

1 ½ parts Casamigos tequila blanco
¼ part Fresh lime juice
1 part Cointreau
1 ½ parts Blood orange puree
Splash of ginger beer

Shake all ingredients together in a shaker. Strain into a coupe glass, top with ginger beer and garnish with a blood orange wedge.

The mixologists at Casamigos created this recipe.
Negroni Week Kick Off Party at the Refinery Rooftop

Three Day Weekend

¾ oz. Cacao-nib-infused Campari
2 oz. Wild Turkey 101 bourbon
¾ oz. Fresh lemon juice
¾ oz. Ginger syrup
Muddled raspberries
Lemon and orange peels for garnish

Shake all ingredients with ice. Strain into rocks glass with large ice cube. Garnish with citrus peels.

Jillian Vose of The Dead Rabbit in New York created this recipe.


Cranberry Sour

2 oz. Molinari Sambuca Extra
½ oz. Fresh lemon juice
1 oz. Perfect Puree of Napa Valley cranberry puree (or cranberry juice)
Freshly grated nutmeg for garnish

Combine ingredients and shake well with ice. Strain over fresh ice into rocks glass and garnish with freshly grated nutmeg.

The Cocktail Guru Jonathan Pogash created this recipe.


G'Vine Love Potion GLove Potion G 

1 ½ oz. G’Vine Floraison
¾ oz. Sloe gin
¾ oz. Lime juice
1 Egg white
¾ oz. Raspberry syrup
¾ oz. Pomegranate juice
3 dashes Rhubarb bitters

Place all the ingredients in a mixing glass, add ice, shake, and strain into a Martini glass. Garnish with a blood orange slice.

Junior Merino, The Liquid Chef, created this recipe.



Kiss of Love

1 oz. Ketel One Citroen vodka
½ oz. Lillet Rose
¼ oz. Fresh lemon juice
¼ oz. Simple syrup
Sparkling wine

Combine all ingredients except wine and shake. Strain into a Champagne flute. Top with sparkling wine and garnish with a strawberry.

The mixologists at Ketel One created this recipe.


Berried Treasure

Berried Treasure

Berried Treasure

2 parts Hornitos Reposado tequila
¾ part Simple syrup
¾ part Lemon juice
6-8 Blackberries
1-2 Rosemary sprigs
2 dashes Angostura bitters

Add rosemary sprig and muddle, then add six blackberries into a mixing glass and muddle. Add the rest of the ingredients and shake well. Double strain into an old fashioned glass. Garnish with a rosemary sprig and two blackberries.

Recipe created by Hornitos.


1 part Sauza Blue Silver 100% agave tequila
2 parts JDK & Sons 03 orange liqueur
5 Cherries (pitted and stemmed)
1 tbsp. Agave nectar
1 part Fresh lime juice
1 part Club soda

Muddle together cherries, lime juice and agave nectar. Strain into shaker. Add in orange liqueur, tequila, and ice and shake. Top with club soda and garnish with cherries.

Recipe created by Sauza.


Hopelessly Devoted

Hopelessly Devoted

2 oz. Devotion vodka
½ oz. Pomegranate liqueur
Sugar-free cranberry juice
Lime twist

Combine ingredients and shake with ice. Strain into chilled Martini glass and garnish with a lime twist.


Berry in Love

Berry in Love

1½ oz. Devotion Black & Blue vodka
½ oz. Chambord liqueur
3 oz. Pineapple juice
Blackberries for garnish

Combine ingredients and shake with ice. Strain into chilled Martini glass and garnish with blackberries.  

The mixologists at Devotion Vodka created these two recipes.



Bac-in Love Margarita

Bac-in-Love Margarita 

1½ parts Bacon-infused Sauza Blue Reposado tequila*
1 part Frozen limeade
1 part Water
1 ½ parts Light beer

Combine tequila, frozen limeade, water and light beer. Stir gently and enjoy.

* For bacon infused tequila:
3 parts Sauza Blue Reposado tequila
1 qt. Canning jar
1 lb. Bacon

Cook the bacon in a frying pan until it’s crisp and the fat is rendered. Remove the bacon and let drain on a plate with paper towels. Remove the liquid fat from the pan and strain, set aside to cool. Sterilize your canning jar in boiling water. Fill clean jar with 3 cups tequila. Once the fat has cooled slightly, add it to the container. Finally, add 2 pieces of the cooked bacon. Seal the jar and set to infuse for five days in your refrigerator. The fat and liquid will separate. When you are ready to use your bacon-infused tequila, skim the fat from the top and strain through a double cheese cloth. Store unused tequila in the refrigerator for later use.

Recipe created by Sauza.


Maple Old Fashioned

Maple Old Fashioned
1½ parts Maker’s Mark Bourbon
¼ part Crown Maple Dark Amber maple syrup
3-4 dashes Angostura Bitters

Combine Bourbon and maple syrup in a mixing glass and stir with ice; be sure to mix thoroughly to evenly spread the maple syrup. Add bitters and stir before pouring into a rocks glass. For a sweeter drink, add more maple syrup to suit your taste.

Recipe created by New York mixologist Pamela Wiznitzer.


Cruz Choco-Taco-Tini


2 parts Cruz Reposado Tequila
3 parts Choco-vine, Chocolate Wine

Shake all ingredients with ice and strain into a Martini glass, garnish with chocolate sauce and cinnamon.

Recipe created by Cruz.


Amarula Lover's Revenge (HR)

Lovers Revenge

1 oz. Amarula Cream liqueur
1/5 oz. Cream
1/5 oz. Milk
1/5 oz. Pomegranate juice
1 oz. Crème de Cacao
Pomegranate seeds
Shaved flakes of 70% dark chocolate

Combine the pomegranate juice and crème de cacao and pour into a highball glass layered with pomegranate seeds at the bottom and fill three-quarters with ice. Mix the remaining ingredients in a cocktail shaker, blender or closed container with ice and strain into the highball glass. Add another layer of pomegranate seeds on top, along with shaved dark chocolate flakes.

The mixologists at Amarula created this recipe.


Anejo Kiss CocktailAnejo Kiss

1 ½ oz. Partida tequila
½ oz. White crème de cacao
1 oz. Amarula Cream liqueur

Combine all ingredients in a cocktail shaker filled with ice and shake rigorously. Strain into chilled Martini glass.

Miami mixologist Marita Leonard created this recipe.


The Hotel Lobby

1½ partsThe Hotel Lobby-2 Skinnygirl Meyer Lemon vodka
2 parts Club soda
Muddled raspberries
Fresh lemon twist to garnish

Muddle raspberries in a glass and add ice. Pour ingredients and stir. Garnish with a fresh lemon twist.

Created by Skinnygirl.


Strawberry Quiver 

2 oz Bourbon
¾ oz. Lemon juice
¾ oz. Orgeat
3 dashes Chocolate bitters
1 Strawberry

Muddle strawberry in a tin, add bourbon, lemon, orgeat, bitters, ice, shake vigorously and strain into a chilled coupe glass and garnish with a half a strawberry (chocolate-dip is optional).

Matthew Linzmeier at County Restaurant in New York created this recipe.


The Naked Embrace

1½ parts Ménage à Trois Triple Berry vodka
¼ part Simple syrup
½ part Lemon juice
¼ part Wild berry syrup
5 parts Dry sparkling wine/Champagne

Add all ingredients over ice. Shake and strain into a Champagne flute, top with Champagne.

Created by Nicole Trzaska of The Liberty in New York.



3 parts Ménage à Trois citrus vodkaMénage-à-Screw
4 parts Fresh-squeezed blood orange juice
½ part Orange Cognac

Add plenty of ice to a rock glass, then vodka and blood orange juice. Stir with a bar spoon, then gently float Cognac over the top. Garnish with a long lemon twist.

Recipe created by Ménage à Trois.


Cruz Mexican 75Mexican 75

1 part Cruz Silver tequila
½ part Tres Agaves cocktail-ready agave nectar
½ part Fresh-squeezed lime juice
Avissi prosecco
1 Lime zest spiral, for garnish

Combine all ingredients except prosecco in a cocktail shaker with ice. Shake vigorously and strain into a flute glass. Top off with prosecco and lime zest garnish.

The mixologists at Cruz created this recipe.



Weekend at the Waldorf

2 Whole strawberries
2 oz. Selvarey white rum
3/4 oz. Orange curacao
3/4 oz. Fresh lemon juice

In a mixing vessel, muddle strawberries and combine the rest of the ingredients. Shake vigorously and strain into a chilled cocktail coupe. Garnish with a strawberry slice.

The mixologists at Selvarey created this recipe.


La Rosa

1½ parts Tres Agaves Blanco tequilaLa Rosa
½ part Crème de Mure (blackberry liqueur)
½ part Fresh-squeezed lime juice
½ part Hibiscus tea
¼ part Tres Agaves cocktail-ready agave nectar

Shake all ingredients and double strain into a stemmed glass of your choice. Garnish with a lime wheel or hibiscus flower.

Recipe created by Tres Agaves.


Rose et L’amour 

½ Parfait amour liqueur
½ Pierre Ferand Ambre Cognac
Topped with brut Champagne
Angostura bitters
Organic rose petals for garnish

Combine liqueur, cognac and bitters in a flute glass or coupe. Top with Champagne and garnish with organic rose petals.

Recipe created by Kat Dunn at The Lion in New York.


Dulce y Picante - Environment (2)

Dulce y Picante

1½ parts Hornitos Plata tequila
½ part Green Chartreuse
¾ part Pineapple juice
1 Jalapeno slice
¾ part Simple syrup
¾ part Lime
Handful of cilantro

Muddle cilantro in a mixing glass, then gently muddle jalapeño on top of cilantro, then add remaining ingredients into a mixing glass. Shake well for approximately 8 to 10 seconds. Double strain into a double Old Fashioned glass rimmed with paprika sea salt. Garnish with a cilantro leaf and/or pineapple leaf.

The mixologists at Hornitos created this recipe.


Lavender Lady 

30 ml. Bombay Sapphire gin
15 ml. Creme de peche
10 ml. Lavender agave
30 ml. Peach purée
20 ml. Lemon juice
Dash of egg white
1 Kaffir leaf

Shake and double strain. Garnish with a lavender sprig.

Recipe created at Sushisamba in New York.



Für Elise

1 oz. Bombay Sapphire gin
1 oz. Cocchi Rosa wine
½ oz. Benedictine herbal liqueur
2 dashes Fee’s black walnut bitters

Stir in a mixing glass with ice, then strain over a large ice cube in a rocks glass. Garnish with a small rosemary sprig for some extra spicy aromatics.

Recipe created by Taylor Stevens of Teardrop Lounge in Portland, OR.


Intense Ginger Sutra

1 oz. Barrow’s Intense ginger liqueur
2 oz. Vodka
Splash of grenadine

Serve over rocks, with a garnish with a slice of blood orange

The mixologists at Barrow’s created this recipe.


Air Italy

Air Italy

Air Italy

1½ oz. Snow Leopard vodka
¾ oz. Fresh lemon juice
¾ oz. Aperitivo Cappelletti
¾ oz. Cardamaro
Shake all ingredients with ice, strain into a coupe glass.

Created by Nathan Rawlinson at All’Onda in New York.


Red Lace

¾ oz. Tequila reposado (important that it is reposado)
½ oz. Monin maple spice syrup
5 oz. Boon Kriek fruit beer (or half bottle)

Mix the tequila and spice syrup in cocktail shaker, and 
shake vigorously. Place ice cubes in serving glass. Add the contents of the shaker to the glass. Pour the beer ion at the last moment. Garnish with a real Maraschino cherry and serve with a straw.

The mixologists at Belgian Beer Cafe Nomad in New York created this recipe.


Milano Old Fashioned

Milano Old Fashioned

1 oz. Tanqueray No. Ten gin
1 oz. Campari
2 oz. Grapefruit juice
Club soda

Shake first three ingredients with ice, strain over fresh ice in a rocks glass and top with a splash of club soda. Garnish with an orange slice.

Recipe courtesy of SD26 in New York.


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