Raise A Glass To Love (Or The Single Life) With These Cupid Approved Valentine's Day Cocktails

Planning to spend the eve of Valentine’s Day at home? Whip up one of these Cupid approved cocktails.

Something Sweet(heart):

2 oz. Rosa Regale

1/2 oz. Tequila

1 tsp. Unsweetened Chocolate Powder

1/2 oz. Maple Syrup

2 oz. Almond Milk

Red Sugar

Rosa Regale-infused Squish Marshmallows, for garnish

Directions: In a cocktail shaker combine tequila, unsweetened chocolate powder, maple syrup and almond milk. Add ice and quickly shake. Pour contents into a martini glass and add Rosa Regale. Garnish with Rosa Regale-infused Squish Marshmallows and add some red sugar to the martini glass rim to garnish.

Brockmans’ Purple Spring. (Courtesy Photo)

Brockmans Purple Spring:

1.75 oz. Brockmans Gin

1.5 oz. Beetroot Juice

6.75 oz. Rekorderlig Wild Berry Cider

Dehydrated Beetroot, for garnish

Edible Flowers, for garnish

Directions: Add Brockmans Gin and beetroot juice to a shaker and shake over ice. Strain into a stemmed Copa glass (bowl glass) filled with ice. Then top with Rekorderlig Wild Berry Cider and give it a gentle stir. Garnish with a very thin slice of dehydrated beetroot and edible flowers.

Evening in the Empire. (Courtesy Photo)

Evening in the Empire: (Created by by Meaghan Levy of Lounge at Rose Hill, HGU Hotel)

1.5 oz. BenRiach 10 Year Old Peated Curiositas

.75 oz. Neversink Pear Liqueur

.5 oz. Cinnamon and Cacao Nibi-nfused Laird’s Applejack

.25 oz. Del Professor Sweet Vermouth

Hazelnuts, for garnish

Directions: Combine all ingredients in a mixing glass, stir. Serve in a tulip glass and top with hazelnuts.

Friends with Benefits. (Courtesy Photo)

Friends with Benefits: – (Created by Winc and Kat Odell)

Serves 4 to 6

4 cups of Ginger Beer

2 cups of fresh Lemon Juice

1 bottle of Ruza

1 bottle of Cocchi Aperitivo Americano

10 dashes Grapefruit Bitters

Lemon Wheels, for garnish

Edible Flower Ice Cubes, for garnish

Directions: Place the ice in a bowl. Add the ginger beer, lemon juice, Ruza, Cocchi Aperitivo Americano and grapefruit bitters in the bowl and stir together gently. Garnish with the lemon wheels and edible flower ice cubes.

Martini Kiss. (Courtesy Photo)

Martini Kiss:

Sugar Love. (Courtesy Photo)

1 1/2 parts Maker’s Mark Bourbon

3/4 part Aperol

Absinthe

Dash Rhubarb Bitters

Splash Dolin Blanc Vermouth de Chambery

Orange zest, for garnish

Directions: Rinse martini glass with a little absinthe and ice, stir and let sit. Fill a shaker with ice, add Maker’s Mark Bourbon, Aperol, bitters, and Vermouth, stir gently. Discard the ice and absinth and strain the cocktail into the glass. Garnish with a strip of orange zest.

Sugar Love:

1 1/2 parts Sugar Island Coconut Rum

1 to 2 Strawberries

1/2 parts fresh Lime Juice

1-2 parts Sweetener (Agave or Simple Syrup)

Splash of Ginger Ale or Ginger Beer

Directions: Muddle sweetener and strawberries together; add lime, rum and ice. Shake and strain into a tall glass with ice. Top with a splash of ginger ale (diet optional) or ginger beer. Garnish with half a strawberry on the rim of the glass.

Rich Rosé Romance. (Courtesy Photo)

Rich Rosé Romance:

5 to 6 large Ice Cubes

2 to 3 zests of Lime

4 to 5 edible Flower Petals

Veuve Clicquot Rich Rosé Champagne

Directions: Place 5 ice cubes in a large wine glass, sprinkle in zests of lime, finish with Veuve Clicquot Rich Rosé, and top with edible flower petals.

Banana Choco Delight. (Courtesy Photo)

Banana Choco Delight:

Serves 2

2 oz. Banana HI-CHEW Infused Overproof Dark Rum*

1.5 tbsp. Cocoa

1.5 cups Whole Milk

3 oz. Dark Chocolate

1.5 tbsp. Sugar

2 tbsp. Peanut Butter

Whipped Cream, for garnish

Banana, for garnish

Directions: In a small saucepan, heat half of the milk until warm, then whisk in the cocoa until no lumps remain. Add the remaining milk, chocolate, sugar, and peanut butter, and whisk until all is melted, smooth, and hot. Remove from the heat, stir in the rum, and divide between two mugs. Top with fresh whipped cream and a slice of caramelized banana. *(INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.)

Flame of Love. (Courtesy Photo)

Flame of Love:

2 oz. Grey Goose Vodka

1/4 oz. Fino Sherry

Orange Peel, for garnish

Directions: Rinse a chilled glass with sherry and discard excess. While squeezing a large strip of orange peel over the sherry-rinsed glass, use a match to carefully flame the oils spraying into the glass; repeat several times with additional peels. Stir the vodka with ice until chilled, then strain into the prepared glass. Flame a final orange peel over the finished drink; garnish.

Easy Rider. (Courtesy Photo)

Easy Rider: (Created by by Meaghan Levy of Lounge at Rose Hill, HGU Hotel)

1.5 oz. Sombra Mezcal

1 oz. Astral Tequila

.75 oz. Agave

4 drops of Mole Bitters

Flamed Orange Peel, for garnish

Directions: Build in a mixing glass. Add ingredients, stir with ice and strain over fresh ice. Garnish with flamed orange peel.