Roses, hearts, champagne, and the colors red and pink are all associated with Valentine’s Day. What better pairing for chocolates and roses than a signature cocktail? Whether you’re toasting to the single life or celebrating with a significant other, these Valentine’s Day-themed cocktails will set the mood and make you feel the love in the air.
The Macallan Three W’s (Wisdom, Wine, & Whisky)
- 25ml Double Cask 12 Years Old
- 10ml Oloroso syrup
- 2 dash Orange bitters
- Champagne to top up
Serve in a champagne flute
The Macallan Red Pursuit
- 40ml The Macallan Rare Cask
- 20ml Campari
- 10ml Oloroso sherry or Manzanilla
Finish with a flamed orange zest and garnish with a magnolia leaf.
The Macallan Garden of Legacy
- 40ml The Macallan Double Cask 12 Years Old
- 30ml Pink Grapefruit juice
- 10ml Sugar syrup
- Pinch of sea salt
- Top up with soda or tonic and garnish with a pink grapefruit wedge
Combine all ingredients in a tall glass, and add ice. Top up with soda or tonic. Garnish with a pink grapefruit wedge.
Rosita Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores
- 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 sparking wine, shake vigorously and serve in a chilled cocktail glass, top with sparkling wine.
Mexi-Politan Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores
- 1 ½ oz. Tequila Cazadores Blanco
- ¾ oz. Patron Citrónge – 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.
Hibiscus Tea Recipe
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.
Pomegranate Paloma Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores
- 1 ½ oz Tequila Cazadores Blanco
- ½ oz St-Germain
- 2 oz Pomegranate Juice
- Top with Grapefruit
- Splash of lime juice
- Pinch of salt
Add ice to a high ball glass. Pour ingredients into high ball glass. Garnish with lime slice.
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.
Grand Gala
- 1 oz Grand Marnier Cordon Rouge (an exceptional blend of fine cognac and exotic bitter orange liqueur)
- 0.5 oz Salted Raspberry Puree*
- 0.5 oz Lemon Juice
- 0.25 oz Simple Syrup
- 2 oz Cinzano Prosecco
- 1 Dash of Orange Bitters
- 2 Raspberries
Let 1 kg of frozen raspberry puree (Boiron) thaw. Combine in a blender 3 gr of kosher, 2 oz of vodka and the raspberry puree. Shake Grand Marnier, lemon, slated raspberry purée, simple syrup and orange bitter together with ice. Serve straight up in a coupe glass, top with Cinzano Prosecco. Garnish with 2 raspberries on a stick.
Grand 75
- 1.5 parts of Grand Marnier Cordon Rouge
- 0.75 parts of Fresh Lemon Juice
- 1 bar spoon of Simple Syrup
- 2 parts Lallier Champagne
- Orange Twirl
Combine Grand Marnier Cordon Rouge, simple syrup, and fresh lemon juice in a shaker tin. Add ice and shake. Fine strain into a chilled flute or coupe glass. Top with Lallier Champagne. Garnish with an orange twirl.
Grand Sangria Rouge
- 1.5 parts of Grand Marnier Cordon Rouge
- 3 parts Red Wine
- 2 parts Orange Juice
- 2 parts Lemon-Lime Soda
Pour all of the ingredients in a wine glass, add ice, and stir
NOLET’S Silver English Rose
- 1.5 oz. NOLET’S Silver Gin
- 2 Strawberries
- 0.5 oz. Rhubarb Syrup (1 c. Rhubarb, 1 c. Sugar, 1 c. Water simmered and cooled)
- 0.5 oz. Fresh Lemon Juice
- 1 oz. Donlin Blanc Vermouth
- 1 Egg White
- 3 Drops Bitters
In a mixing tin, muddle the strawberries with syrup and lemon juice. Add remaining ingredients and shake well without ice. Fill with ice and shake again for 25 seconds. Double strain into a chilled coupe glass.
NOLET’S Silver Rose Gimlet Raindrop Cake
- 1/4 cup NOLET’S Silver Gin
- 1 3/4 cups Water
- 3/4 tsp. Agar
- 1/8 cup Granulated Sugar
- 75 ml Rose Extract
- Small Edible Rose Petals
- Small Dome Silicone Mold
Boil water in a small pot. Sprinkle in agar and stir until completely dissolved. Add granulated sugar and stir until dissolved. Add Rose extract, NOLET’S Silver and stir. Remove pot from heat and let cool for 10 minutes. Pour mixture into mold. Place rose petals. Chill and set for at least two hours. Un-mold, serve and enjoy!
NOLET’S Silver Gin + Tonic Lollipops
- 4.5 oz. NOLET’S Silver Gin (divided)
- 2.5 cups of Caster Sugar
- 3 oz. Premium Tonic Water
- 2 Drops of Natural Food Color (Optional)
In a medium deep-sided, nonstick pan, combine all the Caster Sugar, 3 oz. NOLET’S Silver and 3 oz. Tonic Water. Gently mix the ingredients with a spatula and heat without stirring to 300 degrees Fahrenheit. Carefully take off the heat and add the remaining 1.5 oz. NOLET’S Silver Gin, stirring just to combine. Quickly spoon the mix into the molds, or spoon small round blobs onto parchment paper, add a stick into each pop and allow 20 minutes for them to cool and harden. Makes approximately 12 suckers.
Negroni Sbagliato
- 1 part Campari
- 1 part 1757 Vermouth di Torino Rosso
- 1 part Cinzano Prosecco
Stir first two ingredients with ice in a glass. Top with prosecco and garnish with an orange slice.
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.
PATRÓN Silver Wild Rose Margarita
- 1.5 oz Patrón Silver
- .5 oz Citrónge Orange Liqueur
- .25 oz Bombay Sapphire
- 1 oz MARTINI Rosato Vermouth
- .5 oz Simple syrup
- .5 oz Fresh lime juice
- 2 Drops Rose water
- Fanned strawberry for garnish
Combine all ingredients in a cocktail shaker with ice and shake to chill. Strain into a coupe glass. Garnish with a fanned strawberry.
Bésame (Recipe was created in collaboration by PATRÓN Tequila and Tayshia Adams)
- 1.5 oz PATRÓN Silver
- 1 oz Lime Juice
- .5 oz Agave Nectar
- 2 Slices of Jalapeno
- 4 Raspberries
Combine all ingredients in a shaker with ice and shake to chill. Add sparkles to rim of coupe glass using lime juice. Strain ingredients into a coupe glass. Add 1/16 tsp sparkles into coupe glass. Salud!
The “3-2-1” Aperol Spritz
- Ice cubes
- Aperol
- Cinzano Prosecco
- Soda Water (served from siphon or chilled bottle)
- Slice of orange
In a stemmed balloon glass full of ice, combine 3 parts of Cinzano Prosecco followed by 2 parts Aperol. Add 1 part or a splash of soda water, stir gently if needed and garnish with an orange slice. The end result should be a uniform, perfect orange color.
Sazerac
- 2 oz. Argonaut Speculator Brandy
- ¼ oz. Rich Demerara Syrup
- 6-8 dashes of Peychaud’s Bitters
- Absinthe
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
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