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.
Love Potion #9
1 ½ oz. Sobieski Citron vodka
½ oz. Raspberry Torani syrup
½ oz. Sweet and sour
½ oz. Pomegranate juice
1 Lemon wedge
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.
2 oz. Casamigos blanco tequila
1 oz. Pomegranate juice
1 oz. Fresh lime juice
½ oz. Simple syrup
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.
The Smoked Blossom
1 part John DeKuyper & Sons Fleur elderflower liqueur
2 parts Connemara Irish whiskey
½ part Fresh lemon juice
½ part Simple syrup
2 dashes Orange bitters
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.
1 part Grey Goose vodka
1 part Pineau des Charentes
½ part Crème de Cassis
2 tsp. Lemon juice
1 dash Angostura bitters
1 Small cluster red currants
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.
Black Cherry 75
1 ½ oz. Zodiac Black Cherry vodka
1 oz. DeKuyper raspberry liqueur
½ oz. Simple syrup
4 oz. Prosecco
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.
The B.M.H. (Bite Marked Heart)
1 ½ oz. Vida mezcal
1 oz. Red bell pepper purée*
¾ oz. Lime juice
½ oz. Starvation Alley cold pressed cranberry juice
½ oz. Serrano syrup
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.
1 ½ parts Cruzan aged light rum
½ part Vanilla simple syrup
½ part Unsweetened fresh cranberry juice
4 parts Sparkling wine
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.
1 ½ parts Hornitos Black Barrel tequila
¾ part Apple cider
2 parts Water
¾ part Cinnamon syrup *
1 part Lemon juice
2 dashes Angostura bitters
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.
The Art Of Seduction
2 oz. Van Gogh Dutch Chocolate vodka
½ oz. Fresh lemon juice
¼ oz. Rich Demerara syrup
1 Whole strawberry
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.
2 oz. Larrenssingle VSOP Armagnac
½ oz. Tempus Fugit Creme de Cocoa
½ oz. Cynar
½ oz. Cinnamon syrup
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.