It’s almost Valentine’s Day, and you know the drill: flowers, candy, Champagne and/or cocktails. We almost always opt for the festive cocktail when it comes to special occasions. But you don’t even have to be celebrating Valentine’s Day to enjoy any of these!
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.
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.
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.
Hugs and Spritzes
Ingredients
- 1-2 Fresh strawberries sliced
- 1 ½ parts Reyka vodka
- ¾ part Fresh lemon
- ¾ part Lemon peel simple syrup 1:1
- Top with brut Champagne
Instructions
- Combine all ingredients except Champagne in shaker with ice.
- Shake for 10 seconds, strain into serving glass with or without ice.
- Top with chilled Champagne.
- Garnish with a strawberry.
Notes
The mixologists at Reyka 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.
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.
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.
