Whether your love life is flourishing or currently at a standstill, the time to pay tribute to Saint Valentine has arrived. So as you spend a romantic evening with your true love or skip the festivities and partake in Galentine’s Day instead, here are 14 Valentine’s Day inspired cocktails that we think you’ll adore.
1. Amarula Sunset:
Directions: Blend ingredients and pour into a martini glass. Garnish with a delicious Amarula-filled fresh strawberry.
2. Flirty Fizz:
Directions: Mix over ice and share with your one true love.
3. The Sassy Lassie:
Directions: Add strawberries and bitters to a mixing glass and muddle. Add ice, scotch and amaro. Stir until very cold. Strain into a cocktail coupe. Garnish with chocolate shavings. Fit a strawberry slice to the rim of the glass.
4. Berry Sweethearts:
Directions: Combine all ingredients in an ice filled shaker, shake vigorously until well chilled. Strain into a Collins or highball glass. Garnish with blackberry and a lime wheel.
5. Amour Rouge:
Directions: Fill a cocktail shaker with ice and add all ingredients. Shake well and strain into a chilled martini glass. Garnish with zest of lemon and cluster of red currants.
6. Ruby Romance:
Directions: Start making garnish by mixing sparkly pink sugar crystals and edible pink hearts together in a bowl. Dip rim of champagne flute in simple syrup on a plate and then dip glass lightly in sugar heart mix. Add chilled Viniq Ruby Shimmery Liqueur and Strawberry Moscato to champagne flute. Melt white chocolate chips, dip clean strawberry half way in chocolate. Place strawberries upside down on an egg carton tray and sprinkle with diamond shimmer edible glitter dust. Add chocolate covered strawberries as garnish. (Note: Edible glitter dust, edible hearts & sparkly sugar crystals available at your local craft store in the baking isle.)
7. A Kiss Before Midnight: (Created by Mixologist Alex Fletcher)
Directions: Place chocolate chips in a metal mixing bowl. Fill a medium saucepan with water and bring a boil. Hold the bowl of chocolate chips over the saucepan and slowly stir chocolate until melted. Once melted, lace the rim of a martini glass in the chocolate and dust with crushed pretzels. Place glass to the side. Combine Baileys Salted Caramel, Zacapa Rum 23 and chilled espresso in a mixing glass with ice and stir until chilled. Strain contents into garnished martini glass.
8. Pomp Fizz: (Created by Zachary Taylor, Dirty Water)
Directions: Build in shaker, adding tequila, 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.
Directions: 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.
9. Locked Lips:
Directions: Stir ingredients with cracked ice, and then strain into a chilled cocktail glass. Garnish with an orange zest twist.
10. Meehan’s Black Flip: (Created by Jim Meehan and Jeff Bell)
Directions: Combine ingredients in a mixing glass and swirl to decarbonate beer. Dry shake, shake with ice, and strain into a chilled fizz glass. Garnish with grated nutmeg.
11. Rescobler: (Created by Riccardo Tuttolomondo)
Directions: Muddle 2 blueberries and 2 raspberries. Add to shaker with ice, lime, sugar, gin, and Cerasuolo, and shake. Served with crushed ice in mug.
12. The Smoked Blossom: (Created by Dudley Delhagen, 2015 DeKuyper Cocktail Master)
Directions: Combine ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
13. Sangria Rosa:
Directions: Muddle 1 strawberry and pineapple. Add ice, raspberry vodka, simple syrup and lime juice, and shake. Add Rosa Regale and soda. Swirl and strain into 14 oz. glass over ice. Garnish with a Pineapple Leaf, skewered Pineapple and Strawberry.
14. Chocolate-Covered Strawberry Margarita: (Serves 2)
Directions: Add all ingredients to a blender, puree until smooth. Serve in glasses rimmed with chocolate shavings and garnish each with a chocolate-covered strawberry.