Here’s to raising a toast to your Valentine this February 14th. These cocktail recipes are spot-on for celebrating this holiday of love! Remember to enjoy responsibly. Use a designated driver and if you find yourself lit to a rosy shade of red, call a friend or use a taxi or car service.

CÎROC & DeLeon Tequila

Love Potion #9 

Ingredients

1.5 ounces CÎROC Black Raspberry

1 ounce pomegranate juice

3/4 ounce simple syrup

1/2 ounce lemon juice

1 dash bitters

Directions

Combine all ingredients. Shake, strain. Top with 2 ounces Ginger Beer and garnish with berries.

Pink Kisses

 

Ingredients

1.5 ounces DeLeon Tequila

1 ounces fresh grapefruit juice

1/2 ounce fresh lime juice

1 bar spoon cane syrup

Grapefruit slices for garnish

Directions

Combine all ingredients and garnish with grapefruit slices.

Beefeater London Pink

These recipes were created using the recently released Beefeater Pink by Global Brand Ambassador Sumaiyah Connolly.

Love at First Sip Mimosa

Ingredients

2 parts Beefeater Pink

1 part mixed berry puree

3 parts sparkling wine

Garnish with orange twist

Directions

Mix all ingredients well in a shaker and serve.

Berry Good Date

Ingredients

2 parts Beefeater Pink

3 parts Soda Water

Garnish with sliced strawberries

Directions

Mix all ingredients well in a shaker then serve with fresh strawberries.

Aberfeldy Scotch

Bee Mine

Crafted by Una Green Goldman, National Brand Ambassador, Aberfeldy. 

Ingredients

2 ounces Aberfeldy 12 Year Old

Cacao Nibs

1 shot Espresso

1/2 ounce salted wildflower honey syrup

Directions

Infuse Aberfeldy 12 with cacao nibs overnight. After 24 hours, strain the liquid. To make the honey syrup: mix 2 parts honey to 1 part water then add two large pinches sea salt to the syrup. To make the cocktail: combine all ingredients in a cocktail shaker. Shake long and hard, and finely strain. Serve in a coupe glass.

Cazadores Tequila Blanco

Rosita

Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores.

Ingredients

1-1/2 ounces Tequila Cazadores Blanco (1 bottle for batch)

1 ounce Lychee Puree (8 ounces for batch)

1/2 ounce rose water (8 ounces for batch)

1/2 ounce agave syrup (8 ounces for batch)

2 ounces sparkling wine (1 bottle for batch)

Directions

In cocktail shaker with ice, combine all ingredients except sparkling wine. Shake vigorously and serve in a chilled cocktail glass, topping with sparkling wine.

Batch Directions

In large punch bowl, combine all ingredients. Stir well and add small block of ice. Serve straight up or over the rocks.

Smirnoff Vodka

Valentine’s Cosmo

Ingredients

1 ounce Smirnoff No. 21

0.5 ounces orange liqueur

0.5 ounce lime juice

1 ounce cranberry juice

Raspberries, for garnish

Directions

In a cocktail shaker, combine Smirnoff No. 21, orange liqueur, lime juice and cranberry juice with ice. Shake. Pour into glass and garnish with raspberries.

Secret Admirer

Recipe courtesy of Sylvia Fountaine.

Ingredients

3 ounces Smirnoff Raspberry

1.5 ounces Chartreuse

Raspberries, for garnish

Directions

Place all ingredients in shaker with ice. Shake well. Strain into two vintage martini glasses. Garnish with fresh raspberries. You could sugar the rim for extra sweetness.

Hibiscus Crush

Recipe courtesy of Sylvia Fountaine.

Ingredients

16 ounces Smirnoff No. 21

1/2 cup dried hibiscus flowers

1 cup water

1/2 cup sugar

1 ounce orange liqueur

32 ounces lemon lime soda

1 lemon (sliced)

1 lime (sliced)

1 orange (sliced)

Directions

Place hibiscus, water and sugar in a small pot to simmer over the stove for 5 minutes.  Once sugar is dissolved, set aside to cool. Strain. Place vodka, triple sec, soda and sliced citrus in a punch bowl or beverage container. Add hibiscus infusion. Stir. Right before quests arrive add 4 cups crushed ice.

D’USSE Cognac

The D’USSE Red Velvet

Ingredients

0.5 ounces Simple Syrup

3 Fresh raspberries

2 ounces D’USSE Cognac

1.5 ounces Crème de Cacao

3 dashes Chocolate Molé Bitters

Fresh raspberries on a metal skewer, for garnish

Directions

Muddle Raspberries and Simple Syrup in a shaker. Add D’USSE Cognac, Crème de Cacao and Bitters. Shake vigorously with Ice. Double strain into a chilled Coup Glass. Garnish with fresh raspberries on a skewer.

Proper Twelve Whiskey

Knock Out

Created by Sonny Verdini, Bar Manager, TRADE (Boston, MA).

Ingredients

1.5 ounces Proper Twelve Whiskey

1 part cinnamon syrup

0.75 ounces ginger liquor

0.5 ounce lemon

3 dashes angostura bitters

Directions

Shake into single rocks glass. Garnish with dehydrated cinnamon sugar lemon wheel.

Henriques & Henriques

Apple of My Eye

Created by db Bistro Moderne, Sommelier and mixologist Joshua MacGregor.

Ingredients

1 ounce Calvados Ménorval

2 ounces Henriques & Henriques Rainwater Madeira 3yr

0.50 ounce Honey Syrup

3 dashes Peychaud’s Bitters

Instructions: Combine all ingredients in a mixing glass and stir. Serve straight up in a coupe glass and garnish with an apple slice and cinnamon stick.

Clase Azul Spirits

La Pinta Cupid’s Kiss

Ingredients

2 ounces Pinta Pomegranate liqueur

1 ounce Clase Azul Plata tequila

1.5 ounces Fresh Grapefruit Pellegrino Pomelo or Squirt

Instructions

Pour all ingredients over ice in a glass.

Byblos, Eastern Mediterranean Restaurant, Miami

Habibi Marguerite

Ingredients

2 ounces strawberry tea

1 ounce lime juice

1 ounce chili syrup

2.5 ounces Avion Reposado

2-3 fresh cilantro sprigs

Directions

Fill a teapot with ice. Shake all ingredients with ice, then double strain into the teapot. Serve in tea glass with ice, garnish with a sprig of cilantro.

Absolut

Love Buzz

Ingredients

1.5 parts Absolut Original

0.5 parts Creme de Cacao

1 part raspberry puree

1 part room temperature espresso

Directions

Shake all ingredients and strain into a cocktail glass. Garnish with chocolate-raspberry tuile.

The Love Nest

Ingredients

2 ounces Absolut Mandarin

4 ounces blood orange soda

Directions

Mix ingredients together and garnish with chili threads and message hearts.

Diplomatico Planas Rum

Bubble Bouquet

Ingredients

2 ounces Daiquiri concentrate (frozen)

2 ounces Piña Colada mix (frozen)

2.5 ounces Diplomatico Planas Rum

Instructions: Blend daiquiri concentrate with rum and ice. Blend Piña Colada mix. Pour both blends together in a coup glass.

Andrea Correale of Elegant Affairs

Lover’s Ruby Red Punch

Ingredients

32 ounces Campari

32 ounces Sweet Vermouth

8 ounces cranberry juice

750 milliliters sparkling rosé wine

Heart shaped ice cubes (made from ice molds)

Directions

Mix all ingredients into your favorite punch bowl, chill and serve.

Barefoot Pink Moscato

Pretty in Pink Moscato Sparkler

Ingredients

1 ounce grapefruit juice

1/2 ounce Watermelon Schnapps

3 ounces Barefoot Pink Moscato Bubbly

Directions

Combine juice and Schapps in cocktail shaker with ice. Shake to blend and chill. Strain into flute and top with Bubbly.

Pucker Up

Ingredients

4 ounces Barefoot Pink Moscato

1-1/2 ounces Ruby Red Grapefruit Juice

1/2 ounce cranberry juice

1/4 ounce lime juice

1/4 ounce simple syrup

Lime wedge garnish

Directions

Combine all liquids in a cocktail shaker with ice. Shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge.

Brunos Italian Kitchen (Brea, CA)

Amalfi Spritz

Ingredients

1.5 ounces Ketel One Citroen Vodka

1 ounce Lemonade

0.5 ounce fresh lemon juice

2 leaves fresh torn basil

0.5 ounce Simple Syrup

2 ounces prosecco

Fresh basil leaf and 1/4-inch slice lemon for garnish

Instructions: Combine all ingredients (except Prosecco) in an ice filled shaker. Shake well and strain in to an ice filled bucket glass Add Prosecco and stir. Add garnishes.

Have a safe and happy Valentine’s Day.