Of all the holidays, Valentine’s Day tends to bring in the most cocktail recipes for Cheers. The celebration of love lends itself to fun drink names, romantic themes and pretty colors, not to mention general decadence. It’s also the middle of winter, and many of us could use a specialty cocktail. Here are 12 Valentine’s Day cocktails we like for 2022, and if you want more, here’s the 2021 drinks roundup.
My Lips Are Sealed
Ingredients
- 1 oz. Vanilla-infused Grey Goose vodka
- 1 oz. Cherry Herring
- ¼ oz. All Spice Dram
- ½ oz. Lemon
- ¾ oz. Demerara syrup
- ½ oz. Luxardo cherry juice
- Bar spoon Campari
Instructions
- Shake all ingredients.
- Double strain into a chilled coupe.
- Add edible kiss-cherry and lip cut out.
Notes
Dalton Hatfield, bartender at Vaso rooftop restaurant in Dublin, OH, created this recipe.
Warda
Ingredients
- ¾ oz. Gin with floral notes such as Matsui Japanese Gin
- ¾ oz. Crème de Framboise
- ¾ oz. Labneh strained yogurt
- ½ oz. Lemon juice
- ½ oz. Lavender & rose water cordial*
Instructions
- Combine ingredients in a shaker with ice and shake.
- Strain into a Nick & Nora glass.
- Garnish with strawberry cotton candy.
Notes
*For Lavender & rose water cordial:
Combine 1 cup sugar, 1 cup of water, 1 serving spoon of dried lavender and ½ oz. rose water. Rachid Hdouche, beverage director at ilili in Washington, D.C., created this recipe.
Combine 1 cup sugar, 1 cup of water, 1 serving spoon of dried lavender and ½ oz. rose water. Rachid Hdouche, beverage director at ilili in Washington, D.C., created this recipe.
Bourbon Raspberry Sour
Ingredients
- 2 parts Woodford Reserve Double Oaked bourbon
- ½ parts Chambord or raspberry syrup
- ¾ parts Fresh lemon juice
- 3-4 Woodford Reserve Chocolate Bitters
Instructions
- Combine all ingredients in a shaker.
- Add ice and shake well.
- Double strain into a coupe or Martini glass.
- Garnish with three skewed raspberries.
Notes
The mixologists at Woodford Reserve created this recipe.
Roses At Dusk
Ingredients
- 2 oz. Jose Cuervo Tradicional Tequila Plata
- ¾ oz. Prickly pear purée infused with rose buds
- ¾ oz. Fresh lime juice
- ½ oz. Simple syrup
- 1 oz. Aquafaba or egg white
Instructions
- Add all of the ingredients to a shaker and fill with ice.
- Shake and strain into a coupe glass.
- Garnish with rose petals and nutmeg.
Notes
For Prickly pear purée infusion: Mix 30 mg of dry rose buds and 500 ml of prickly pear purée. Let it rest for 3 hours in the refrigerator. Strain and use. Alternatively, you can swap for either a prickly pear and rose liqueur, or a pomegranate cordial and grenadine syrup.
The mixologists at Jose Cuervo created this recipe.
Chocoholic’s Delight
Ingredients
- 1 ½ oz. Whiskeysmith Co. chocolate flavored whiskey
- 1 oz. Creme de Cacao
- 2 oz. White Chocolate Vanilla Cream liqueur
- 3 dashes Chocolate bitters
- 1 oz. Heavy whipping cream
Instructions
- Combine all ingredients in a cocktail shaker with ice.
- Shake vigorously for 20 seconds.
- Strain into a cocktail glass and garnish with chocolate.
Notes
Cocktails By Mia created this recipe.
The Rose
Ingredients
- 1 ½ oz. Hangar One vodka
- 1 oz. Buddha’s Hand Citron vodka
- ½ oz. Lemon
- ½ oz. Cranberry juice
- ¾ oz. Agave
- 4 drops of rose water
Instructions
- Rim a coupe glass hallway with dried roses/salt.
- Combine ingredients in a shaker with ice.
- Shake and strain into the coupe glass.
Notes
The mixologists at Open Palette in the Sheraton Dallas created this recipe.
Passion Martini
Ingredients
- 2 parts Sipsmith London Dry Gin
- ½ part Triple sec
- 1 part Lemon juice
- ½ part Passion fruit syrup
- 1 Passion fruit
- 1 Egg white
Instructions
- Combine all ingredients, including the juice of half a passion fruit, in a shaker
- Shake well.
- Add ice and shake again.
- Double strain into a chilled glass.
- Garnish with half a passion fruit.
Notes
The mixologists at Sipsmith created this recipe.
Kiss From A Rosa
Ingredients
- 1 ½ oz. Código 1530 Rosa tequila
- ½ oz. Cointreau
- ½ oz. Raspberry syrup
- ½ oz. Lemon juice
- 1 Egg white
Instructions
- Combine all ingredients in a cocktail shaker without ice.
- Shake hard for about 30 seconds to build the foam.
- Add ice to the shaker and shake until chilled.
- Strain into a glass and garnish with pink sugar or raspberries on a cocktail pick.
Notes
The mixologists at Código created this recipe.
Takes Two to Mango
Ingredients
- 1 ½ oz. Aberfeldy 12 Year Old Scotch
- ¼ oz. Italicus liqueur
- ½ oz. Lemon juice
- ½ oz. Honey syrup 1:1
- 1 oz. Mango puree
- Float Angostura bitters
Instructions
- Combine all ingredients apart from the Angostura bitters in a cocktail shaker.
- Shake and strain into a rocks glass over block ice.
- Float the Angostura bitters and garnish with a mango spear.
Notes
The mixologists at Aberfeldy created this recipe.
Hibiscus Rose
Ingredients
- 1 ½ oz. Glendalough Rose Gin
- ½ oz. Hibiscus tea syrup*
- ½ oz. Fresh lemon juice
- Prosecco
Instructions
- Combine ingredients (except prosecco) a shaker.
- Add ice and shake.
- Double strain into a coupe glass.
- Top with prosecco.
- Garnish with a dried lemon wheel and a rose petal on top.
Notes
*For Hibiscus tea syrup: Steep 7 Hibiscus tea bags in 33 oz. of water for 15 mins. Add 16 oz. of sugar and stir until dissolved.
The mixologists at Glendalough created this recipe.
Cupid’s Cherry
Ingredients
- 1 ½ oz. Wolf Moon bourbon
- ¾ oz. Grenadine
- ¾ oz. Lime juice
- Club soda
Instructions
- Combine bourbon, lime juice and grenadine in a shaker filled with ice.
- Shake well and strain into a glass.
- Top with chilled club soda.
- Garnish with a maraschino cherry.
Notes
The mixologists at Wolf Moon created this recipe.
