Valentine’s Day is the perfect time to show your significant other just how much you care about them by making their day even more special. If you’re looking for things to do on the most romantic day of the year, prepare a dreamy Valentine’s Day dinner for two and mix up some drinks to complete your lovey-dovey meal. We’ve rounded up a list of the best Valentine’s Day cocktails for you and your lover to fall in love with this year.
Grand Sidecar
- 1.5 parts Grand Marnier® Cordon Rouge
- .5 part Cognac
- .5 part Fresh Lemon Juice
Combine Grand Marnier® Cordon Rouge, cognac, and fresh lemon juice in a cocktail shaker with ice. Shake vigorously until well chilled. Strain into a prepared coupe glass and serve.
Grand Old Fashioned
- 1 part Grand Marnier® Cordon Rouge
- 1 part Wild Turkey 101 Bourbon
- 3 dashes aromatic bitters
- Large ice cube
First, combine aromatic bitters, Grand Marnier®, and, finally, whiskey in an old-fashioned glass. Add a large ice cube and stir until cold and well incorporated. Garnish surface of the liquid with an orange twist, expressing oils over glass rim.
Grand Margarita
- 1 part Grand Marnier® Cordon Rouge
- 1 part Tequila
- .5 part Fresh Lime Juice
- Ice cubes
- Lime Garnish
Fill a wide, shallow dish with 2-3 mm of fine salt. Cut a lime in half at the width and rub around half of the rim of a margarita glass. Cut a thin, crosswise slice from one of the lime halves for garnish. Holding glass upside down, dip wet half delicately into the salt. Shake Grand Marnier®, tequila and lime juice with ice in a cocktail shaker. Strain into glass and apply lime garnish to rim.
A Rose Amongst Thorns
- 2 parts SVEDKA Rosé
- 1 part Lemon Juice
- 1/2 part Simple Syrup
- 2 Raspberries
- 2 Blackberries
Put all ingredients into a shaker tin and quick muddle. Ass ice, and shake after that transfer the cocktail to rocks glass. Garnish with berries.
MAKE ME BLUSH
- 1 part SVEDKA Peach
- 1/2 part Cranberry Juice
- 1/2 part Orange Juice
- 1/2 part Triple Sec
Pour SVEDKA Peach, cranberry juice, orange juice and triple sec into a shaker filled with ice. Shake vigorously and strain into a martini glass. Garnish with a peach slice.
YOU “CAN” GO BIG
- 1 Can SVEDKA RTD Strawberry Lemonade
- 1 oz Grapefruit Juice
- .25 oz Honey
- 10 Dashes Hot Sauce
- Cinnamon Sea Salt
Rim the can with cinnamon salt by rolling the front of the can in grapefruit juice and then the salt. Open the can and pour out 1.5 oz of Strawberry Lemonade Vodka Soda. For the can, add grapefruit juice and honey and 10 dashes of hot sauce directly into the can. Garnish with a strawberry half, grapefruit moon, mini hot sauce, and salted rim.
NOLET’S Silver Rose Gimlet
- 1 oz. NOLET’S Silver Gin
- 1 oz. Fresh Lemonade
- .5 oz. Elderflower Liqueur
- .5 oz. Fresh Lime Juice
- Rose Petals
Add ingredients to a cocktail shaker with ice. Shake well and strain into a Martini glass. Garnish with rose petals.
Garden of Legacy
- 40ml The Macallan Double Cask 12 Years Old
- 30ml Pink Grapefruit juice
- 10ml Sugar syrup
- Pinch of sea salt
- Soda or tonic
Combine all ingredients in a tall glass, and add ice. Top up with soda or tonic and garnish with a pink grapefruit wedge.
The Honeypot (Created by Erik Delanoy, Bartender)
- 2.0 oz The Macallan Double Cask 12 Years Old
- 3/4 oz Fresh Lemon Juice
- 1/2 oz Murray’s Chestnut Honey
- 1 Dash Angostura Bitters
Add all ingredients into a cocktail shaker, add ice, shake until chilled, strain into a rocks glass over fresh ice.
Letras y Besos by Christian Suzuki
- 1.5 oz. Tequila Cazadores Blanco
- .75 oz. Bonal Gentiane Quina
- .50 oz. Pedro Ximénez Sherry
- 1 dash Saline
Combine ingredients into a mixing glass, stir until chilled, serve in a Nick and Nora glass, and garnish with orange peel.
Mexi-Politan Crafted by Manny Hinojosa
- 1 ½ oz. Tequila Cazadores Blanco
- ¾ oz. Patron Citronge – Orange Liqueur
- ¾ oz. Fresh Lime Juice
- 2 oz. Homemade Hibiscus Flower Tea
In a cocktail shaker combine all the ingredients with ice, shake and serve up in a chilled cocktail glass. Garnish with orange slice. To prepare Hibiscus Tea, in a large pot add 1 full cup of dried hibiscus flower, 3 cup of water, boil for a few minutes, let that cool off and the hibiscus tea is ready to use.
Rosita (SINGLE) Crafted by Manny Hinojosa
- 1 ½ oz. Tequila Cazadores Blanco
- 1 oz. Lychee Puree
- ½ oz. Rose Water
- ½ oz. Agave Syrup
- 2 oz. Sparkling Wine
In a cocktail shaker with ice combine all the ingredients except sparkling wine, shake vigorously and serve in a chilled cocktail glass, top with sparkling wine.
Pom Pom Punch
- 8 ounces Patrón Reposado
- 1 bottle of red wine (pinot noir preferred)
- 9 ounces Pear brandy
- 8 ounces Orange juice
- 2 ounces Ginger beer
- Orange wheels
- Pear slices
- Apple slices
- Seasonal fruit
Add all ingredients into a pitcher or carafe and mix to combine. Pour over standard ice, garnish and serve. Can be made in advance and stored for up to a day.
Sazerac
- 2 oz. Argonaut Speculator Brandy
- ¼ oz. Rich Demerara Syrup
- 6-8 dashes of Peychaud’s Bitters
- Absinthe
- Expressed Lemon peel
Rinse a chilled old-fashioned glass with the absinthe, add ice, and set it aside. Add the remaining ingredients into a mixing glass, add ice, stir until the liquid is ice cold. Discard the ice and any excess absinthe from the prepared rocks glass. Strain the liquid from your mixing glass into your rocks glass and garnish with an expressed lemon peel.
The Jasmine
- 1 1/2 oz Bulldog Gin
- 1/4 oz Campari
- 1/4 oz Grand Marnier
- 3/4 oz Fresh lemon juice
- Lemon twist
Add all of the ingredients into a shaker with ice and shake to chill. Strain into a chilled cocktail glass. Garnish with a lemon twist.
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