Valentine’s Day is almost here; are you ready with some sexy specialty cocktails for your guests? In addition to the 10 recipes we shared last week, we’re adding eight more we like for this year.
The holiday may be all about hearts, flowers and romance for many, but don’t forget about the folks who may be celebrating Galentines, Bromances, or Friendiversaries. Have some fun, festive cocktails on deck for them too!
Cupid’s Deluxe
Ingredients
- 1 ½ oz. Absolut Elyx vodka
- ½ oz. Aperol
- ¼ oz. Giffard Vanille De Madagascar liqueur
- ¾ oz. Lemon juice
- ½ oz. Agave syrup
Instructions
- Shake ingredients together with ice.
- Strain into a coupe glass.
- Garnish with a rose petal.
Notes
Samuel Stephens, lead bartender at Henley in Nashville’s Kimpton Aertson hotel, created this recipe.
Chocolate Rum Negroni
Ingredients
- 1 ½ oz. SelvaRey Chocolate rum
- 1 oz. Sweet vermouth
- 1 oz. Campari
- 2 dashes Orange bitters
Instructions
- Add all ingredients into mixing glass with ice.
- Stir until well chilled; strain into ice-filled rocks or Double Old Fashioned glass.
- Garnish with an orange wedge.
Notes
The mixologists at SelvaRey created this recipe.
Petals of Love
Ingredients
- 1 ½ oz. Empress gin
- ¾ oz. House-made yuzu syrup
- ¼ oz. House-made yuzu oleo saccharum
- ½ oz. Lemon juice
- 2 dashes House-made cardamom bitters
- 1 barspoon Dried rose petal-infused rose water
- Splash of prosecco
- Two drops of hibiscus syrup for color
Instructions
- Add all ingredients to a shaker tin.
- Shake with ice and double strain into a coupe glass.
- Add a splash of prosecco to the top of the cocktail
- Garnish with dried rose petals.
Notes
Cheyanne Ward, bar manager of FARM Bluffton in Bluffton, SC, created this recipe.
Hearts on Fire
Ingredients
- 2 ½ parts Mumm Napa Brut Rosé sparkling wine
- 1 ½ parts Pink gin
- 1 ½ parts Pink grapefruit juice
- 1 part Raspberry rose water syrup
- 1 ½ parts Raspberry seltzer
Instructions
- Pour raspberry rose water syrup into the bottom of a glass.
- Fill the glass with large chunks of crushed clear ice.
- Separately, combine pink gin and grapefruit juice in a mixing glass with ice.
- Stir to chill, then add pre-chilled raspberry (or plain) seltzer.
- Gently pour into your glass so that it layers on top of the syrup.
- Top off with rosé sparkling wine.
- Garnish with grapefruit slice, fresh raspberries and some blossoms.
Notes
Mixologist Jes Gutierrez-Switaj @the.sauceress created this recipe.
Head Over Heels
Ingredients
- 1 ½ oz. E11EVEN vodka
- ½ oz. Lemon juice
- ½ oz. Raspberry lemongrass syrup
- Top with Sparkling rosé
Instructions
- Add all ingredients into a shaker with ice.
- Strain into a Nick & Nora glass.
- Top with sparkling rosé.
- Garnish with dehydrated lemon and white baby’s breath flower.
Notes
The mixologists at Giselle Miami created this recipe.
Rose Water Punch
Ingredients
- 2 oz. Chambord
- 2 oz. Fords Gin
- 2 oz. Red wine
- ¼ oz. Rose water
- 2 Strawberries whole
- 4 oz. Ginger beer
- Fresh roses
Instructions
- In a blender, place the Chambord, gin, red wine, strawberries and rose water.
- Blend until the strawberries are completely pureed.
- Strain the mixture evenly into 2 wine glasses along with some ice.
- Top with a splash of ginger beer.
- Garnish with rose petals.
Notes
The mixologists at Chambord created this recipe.
Love in Manhattan
Ingredients
- 1 ¾ oz. El Bandido Yankee reposado tequila
- 1 oz. Carpano Antica vermouth
- ¼ oz. Raspberry liqueur
- 3 dashes Chocolate bitters
- Smoked with cherry wood chips
Instructions
- Build in a shaker and shake.
- Strain into coupe glass.
- Garnish with 3 raspberries on a pick.
Notes
The mixologists at El Bandido Yankee created this recipe.
Naked Lunch
Ingredients
- 1 ½ oz. Starward Two-Fold whiskey
- ½ oz. La Ina fino sherry
- ½ oz. Licor Beirão
- ¼ oz. Zucca Amaro
- 3 dashes Tonka bean tincture
- 2 dashes Bittercube cherry bark vanilla bitters
- 3 drops Oakmoss tincture
Instructions
- Stir with cubed ice for about 45 seconds.
- Strain into a coupe glass.
- Garnish with a cherry.
Notes
Cocktail available at Hotel Chelsea in New York.
