15 Festive Valentine’s Day Cocktails You’ll Love

Bring the romance this Valentine’s Day with these great-tasting and eye-catching cocktails. Whether you favor light spirits or dark, these libations made using quality brands like The Macallan, Patron, Jägermeister, The Famous Grouse, Campari present something to satisfy every taste.


 

A Passion For Pomegranate

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Created by Erin Clark of Scholars American Bistro, Boston
  • .75 oz. NOLET’S Silver Dry Gin
  • .75 oz. Lillet Blanc
  • .5 oz. Triple Sec
  • .5 oz. Stirrings Pomegranate
  • .5 oz. Fresh Lemon Juice

Combine all ingredients in a shaker. Pour into a chilled martini glass. Garnish with a lemon twist.


Rosés are Red

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Created by Eric Synrod of Vice Versa Patio & Lounge – Vdara Hotel & Spa at Aria Las Vegas
  • 1.5 oz. NOLET’S Silver Dry Gin
  • .75 oz. Giffard Lichi-li Liqueur
  • 1 oz. Fresh Lemon Juice
  • 1 oz. Simple Syrup
  • 6-8 Raspberries
  • 3-4 Sage Leaves
  • Sparkling Rosé Champagne

Combine all ingredients, except Rosé, in a mixing glass with ice. Shake vigorously and strain over fresh ice in a wine glass while simultaneously filling with Rosé. Garnish with three raspberries and a sage sprig inside the glass.


Red Red Rose-mary

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  • 1.25 oz. NOLET’S Silver Dry Gin
  • .75 oz. Meyer Lemon Syrup
  • 1 oz. Meyer Lemon Juice
  • Raspberries and Rosemary

Pour ingredients into a mixing glass with ice. Shake well. Strain into a coupe glass. Garnish with a fresh rosemary sprig and fresh raspberries.


RICH HEART

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Created by John Garda, Cedar Local, New York
  • 1 oz The Famous Grouse Smoky Black
  • 1.5 oz Owl’s Brew The Smoky Earl
  • .75 oz Contratto Bianco Vermouth
  • .50 oz Lemon Shrub (White Wine Vinegar Base)
  • 2 oz Dashes Peychauds
  • 1 Dash Angostura Bitters

Build all ingredients in a mixing glass and stir with ice. Strain into a rocks glass filled with ice. Garnish burnt rosemary sprig rested on a lemon wheel.


Frangelico Fizz

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  • 1 part Frangelico
  • ½ part SKYY Vodka
  • 1 part lemon juice
  • ½ part egg white
  • ¼ part peach liquor
  • ¼ part grapefruit juice
  • 3 dashes Angostura Bitters

Vigorously shake all ingredients. Strain into a coupe glass. Garnish with grapefruit juice.


Mr. Frangelico

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  • 1 part Frangelico
  • 1 part dark rum
  • ¼ part orgeat syrup

Shake all ingredients and serve in a martini glass.


Pomp Fizz

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Created by Zachary Taylor, Dirty Water (San Francisco)
  • 1.5 oz Patrón Reposado
  • .75 oz Lemon Juice
  • .5 oz Cinnamon Syrup*
  • 1 heaping barspoon of Pomegranate Seeds
  • Prosecco

Build in shaker, adding Patrón Reposado, juice, syrup, seeds and then ice. Shake vigorously and fine strain into a champagne flute. Top with Prosecco and then drop a bar spoon of pomegranate seeds into drink. Add 1 dash of angostura bitters to float on top.

  • *Cinnamon Syrup
  • 1 cup Water
  • 1 cup Sugar
  • 2 sticks Canela (Mexican cinnamon), broken into pieces

Combine sugar, water and cinnamon in a sauce pan over medium heat and simmer until sugar is completely dissolved and a prominent cinnamon flavor develops. Transfer to a glass jar and let cool. Store in refrigerator up to one month.


X’s and O’s

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Created by Rosemarie Ruiz, Cole’s, Chicago
  • 1.5 oz Patrón XO Cafe Dark Cocoa
  • .5 oz Roca Patrón Reposado
  • .75 oz Homemade Cinnamon-Orange Blossom Syrup*
  • .75 oz Fresh Squeezed Lemon Juice
  • 2 oz Pilsner
  • 8 Dashes Angostura Bitters
  • Chocolate Orange Garnish*

Combine all liquid ingredients in cocktail tin. Add one cube of ice and shake until cube dissolves. Strain into large-footed Snifter glass. Top with crushed ice and chocolate-dipped orange.

  • *Cinnamon-Orange Blossom Syrup
  • 1 cup Water
  • 1 cup Sugar
  • 2 sticks Canela (Mexican cinnamon), broken into pieces
  • 1 tsp Orange Blossom Water

Combine sugar, water and cinnamon in a sauce pan over medium heat and simmer until sugar is completely dissolved and a prominent cinnamon flavor develops. Transfer to a glass jar and let cool. Add orange blossom water, stir to combine, and store in refrigerator up to one month.


Cocoa Coolada

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  • 3/4 oz Patrón Silver
  • 3/4 oz Patrón XO Cafe Dark
  • 3/4 oz Coco Lopez
  • 1 oz Heavy Cream or Half and Half
  • 2 drops Mole bitters or Angostura bitters

Combine ingredients in a cocktail shaker and shake vigorously with ice to chill.  Strain onto fresh ice in a wine glass and garnish with an XO-infused cherry.


La Vie en Rose

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  • 1 1/2 parts elit by Stolichnaya
  • 3/4 part Lemon Juice
  • 3/4 part Crème de Rose Liqueur
  • 1/2 part Simple Syrup

Shake the elit, lemon juice and simple syrup with cracked ice and strain into a double rocks glass. Top with crushed ice and gently float crème de rose on top.


#InExcess

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Created by Willy Shine, Jägermeister Brand Meister
  • ½ oz Jägermeister
  • ½ oz Chocolate Liqueur
  • Belgian Cherry Lambic Foam
  • Glass: 2 oz Tulip cordial glass
  • Garnish: Bacon Chocolate Square

Keep liqueurs cold in fridge. Fill ISI 2/3 with Belgian Cherry Lambic charge with 1-2 whipping canisters and keep cold. Take a frozen tulip style cordial glasses and dispense foam to the top, quickly add both liqueurs over the foam cheers, shoot & eat the chocolate.


Any Which Way But Left

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Created by Matt Friedlander, Fools Gold
  • 1 oz. Jägermeister
  • 1 oz. Aperol
  • 1 oz. Brovo Amaro
  • Chocolate Molé Bitters
  • Grapefruit Peel

Combine all ingredients together, stir & strain into rocks glass over fresh ice and garnish with chocolate molé bitters and a grapefruit peel.


DREAM ANGEL

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  • 2oz. Chilled Rosa Regale
  • 1oz. Double Espresso Vodka

Add ingredients to a cocktail shaker with ice. Shake until cold, strain into a martini glass.


BOMBSHELL

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  • 4oz. Chilled Rosa Regale
  • 1oz. Grand Marnier
  • 2oz. Fresh Mango Nectar

Add ingredients to a cocktail shaker with ice. Shake until cold, strain into a margarita glass. Garnish with a pineapple cube and a strawberry.


PINK PASSION

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  • 2oz. Chilled Rosa Regale
  • 1oz. Raspberry Vodka
  • 1oz. Fresh Pineapple Juice

Add raspberry vodka and pineapple juice to a cocktail shaker with ice. Shake until cold, strain into a flute glass. Top with Rosa Regale and garnish with a pineapple slice.

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