Valentine’s Day is here, and your guests will be showing up to celebrate something — true love, Galentine’s, singlehood — so be ready with some festive cocktails. Here are 10 recipes we like for this year, and a look back at our Valentine’s roundup from last year.
French Kiss
Ingredients
- ⅓ oz. Aphrodise Greek sparkling rosé
- 1 ¼ oz. Raspberry and grapefruit-infused gin
- ½ oz. Sugar syrup
- ⅕ oz. Lemon juice
Instructions
- Combine infused gin, syrup and lemon juice in a shaker.
- Shake and double strain into Old Fashioned glass with ice.
- Top up with sparkling rosé and stir.
- Garnish with grapefruit and raspberry dust.
Notes
Milan Rai, director of mixology at Mykonos restaurant on Seven Mile Beach in the Cayman Islands, created this recipe.
Bouquet of Flowers
Ingredients
- 1 oz. Thatcher’s Organic hibiscus liqueur
- 1 oz. Thatcher’s Organic elderflower liqueur
- ½ oz. Licor 43
- 1 oz. Cranberry juice
- ½ oz. Lemon juice
- 2 oz. Champagne
Instructions
- Fill a cocktail shaker with ice.
- Add hibiscus and elderflower liqueurs, Licor 43 and juices.
- Shake the ingredients well for about 10-15 seconds to chill.
- Strain into a chilled Champagne flute or coupe glass.
- Top with Champagne.
- Garnish with an orange twist.
Notes
The mixologists at Thatcher’s created this recipe.
Snake Hips
Ingredients
- 2 oz. Remus straight bourbon
- ½ oz. Lime juice
- 6-7 Mint leaves
- 2-3 Blackberries
- ¾ oz. Simple syrup
- 1 oz. Club soda
Instructions
- Combine mint leaves, lime juice, simple syrup and blackberries into a shaker.
- Muddle, then add bourbon and ice and shake vigorously.
- Pour the full contents into a cocktail glass (no straining).
- Top with club soda and stir.
- Garnish with blackberries.
Notes
The mixologists at Remus created this recipe.
Pucker Up
Ingredients
- 2 oz. Grey Goose Citron vodka
- ¾ oz. Chambord
- 1 oz. Lemon juice
- ½ oz. Cranberry juice
- ½ oz. Simple syrup
Instructions
- Rim a coupe glass with a pink sugar.
- Combine ingredients in a shaker and shake.
- Double strain into rimmed coupe glass.
- Garnish with a fresh raspberry skewer.
Notes
The mixologists at Amway Grand Plaza hotel in Grand Rapids, MI, created this recipe.
La Lola
Ingredients
- 1 ½ oz. Charanda Mexican rum
- ½ oz. Aged rum
- 1 oz. Passion fruit puree
- ½ oz. Lemon juice
- 1 oz. Milk
- Strawberry foam*
Instructions
- Combine all ingredients into a shaker filled with ice.
- Shake and strain into glass.
- Add strawberry foam using a whip cream dispenser.
Notes
For Strawberry foam: Mix 1 oz. strawberry syrup, 1 oz. heavy cream and 1g. xanthan gum. Let curdle for 30 minutes then strain through a coffee filter.
The mixologists at RosaNegra Miami created this recipe.
Letters to Juliette
Ingredients
- 4 oz. Cava
- ¾ oz. Strawberry puree
- ¾ oz. Lime
- ¾ oz. St. Germaine elderflower liqueur
Instructions
- Pour the cava into a Champagne flute.
- While the bubbles dissipate, combine, lime juice, St Germaine, and ice into a cocktail shaker.
- Shake for approximately 30 seconds then strain into the flute. (Note: this will cause the Cava to bubble up, so pour a little of the mixture into the flute and once the bubbles go down, finish filling the flute with the strawberry mixture until full.)
- Garnish with a lime slice.
Notes
Wil Schultz, bar manager at Oak Steakhouse Nashville, created this recipe.
Love Is… Sweet Like Candy
Ingredients
- 2 oz. Corazón reposado tequila
- ½ oz. Cointreau
- ¼ oz. Lemon juice
- ¼ oz. Grenadine
- 1 Egg white
Instructions
- Dry shake all ingredients for two minutes.
- Add ice and shake for another 30 seconds.
- Strain into a coupe glass.
- Top with edible red glitter to resemble mini rose petals scattered in a bubble bath.
Notes
Chelsi Bethune, bartender at Table 45 in the InterContinental Cleveland Hotel in Cleveland, OH, created this recipe.
Juliette’s Tryst
Ingredients
- 1 ½ oz. Juliette peach liqueur
- ½ oz. Blackberry liqueur
- ¼ oz. Absinthe
- ½ oz. Blood orange juice
- ¼ oz. Simple syrup adjust to taste
- splash Sparkling water
Instructions
- Combine liqueurs, absinthe, blood orange juice and simple syrup in a mixing glass.
- Shake well with ice to chill the ingredients.
- Strain the mixture into a chilled coupe glass.
- Top with a splash of sparkling water for a subtle lift.
- Garnish with small hearts using a gold skewer.
Notes
The mixologists at Juliette created this recipe.
Disobedience
Ingredients
- 1 oz. Volcan silver tequila
- ½ oz. Velvet falernum
- 1 oz. Coconut oil
- 1 oz. Peach puree
- 2 oz. Prosecco
Instructions
- Fat wash the tequila and velvet falernum with coconut oil.
- Coffee strain to remove all the impurities.
- Add lemon and peach shake,
- Fine strain in a coupe glass.
- Finish with prosecco.
Notes
The mixologists at Marion Miami created this recipe.
