Planning to spend the eve of Valentine’s Day at home? Whip up one of these Cupid approved cocktails.
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:
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: (Created by by Meaghan Levy of Lounge at Rose Hill, HGU Hotel)
Directions: Combine all ingredients in a mixing glass, stir. Serve in a tulip glass and top with hazelnuts.
Friends with Benefits: – (Created by Winc and Kat Odell)
Serves 4 to 6
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.
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.
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:
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:
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:
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: (Created by by Meaghan Levy of Lounge at Rose Hill, HGU Hotel)
Directions: Build in a mixing glass. Add ingredients, stir with ice and strain over fresh ice. Garnish with flamed orange peel.