Plan on spending Valentine’s Day at home? Celebrate with one of these love-themed concoctions.
Moët Rose Glow: (Created by Patrick Ta)
Directions: Stir and garnish with fresh strawberries.
Ruffino Strawberry Sparkler:
Directions: In a small saucepan bring the sugar and water to a boil, cook 2 minutes. Crush the strawberries well with the bottom of a jar or your hands. Add the basil and strawberries to the hot sugar syrup, cover and let cool at least 30 mins. Strain the syrup and add the lime juice. Add 1 ounce of strawberry syrup to a coupe or wine glass. Top with Ruffino Sparkling Rosé. Garnish with basil leaves andsome sliced fresh strawberries if desired. (Tips: Strain and refrigerate the covered syrup up to 1 week. Try this breezy cocktail with raspberries or other seasonal soft fruit in place of the strawberries.)
Rose Tea Collins:
Directions: Make a rose tea syrup by steeping 3 rose tea bags in 6.5 oz. of hot water and 3.5 oz. of sugar for 10 minutes. Then remove tea bags and leave to cool. In a Collins glass filled with ice mix all ingredients and top with soda.
Midnight in Barcelona:
Directions: Add all ingredients in shaker with ice. Shake until cold and top with Anna de Codorníu Dulce.
Directions: Combine Patrón Silver, lemon juice and simple syrup in a mixing glass. Add ice, shake thoroughly and strain into a chilled flute. Top with rosé sparkling wine. Garnish with a spiral twist of lemon.
Directions: Combine, gin, grapefruit juice, and lavender syrup in shaker with ice. Shake and strain into champagne flute. Top off with Mionetto Sparkling Rose. (Homemade lavender syrup: Bring 1 cup of water to boil. Add one tablespoon of fresh lavender buds. Let sit for 10 to 15minutes. Strain out buds and then add 1 cup of sugar. Stir until sugar has dissolved.)
Brockmans Forbidden Fruit:
Directions: Combine all ingredients, ice and 5 mint leaves in a shaker. Hard shake and double strain into a chilled coupe glass and top with Prosecco. Garnish with a twist of grapefruit zest and a mint leaf or sprig of mint.
Knob Creek® Bless Your Heart: (Created by Beth Burrows)
Directions: Combine Knob Creek Single Barrel, Luxardo Maraschino, Punt e Mas, and fresh lemon juice in a glass. Add ice. Stir. Strain. Garnish. Served in a coupe glass (chilled if possible).
Cilantro Paloma: (Created by mixologist Eric Ribeiro)
Directions: Combine all ingredients into a cocktail shaker with ice. Shake well. Strain contents into a Highball glass rimmed with black lava salt over fresh ice. Garnish with cilantro.
The Scottish Cooler:
Directions: Add all ingredients to a shaker with ice, shake until chilled. Strain into a rocks or highball glass filled with ice. Garnish with cucumber slices, watermelon triangle and fresh basil.
Corazon De Melon:
Directions: Combine the rum, cantaloupe juice, syrup, cherry juice and lime juice in a shaker filled with ice. Shake for 30 seconds then pour into a frosted glass. Garnish with a wedge of lime and a melon ball. (Cantaloupe juice: Blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth. Strain the mixture through a mesh strainer.)
Laphroaig® Tam O’Shanter: (Created by Andrey Kalinin)
Directions: Add all ingredients together in a mixing glass and stir. Strain into a chilled coupe or martini glass (served up). Garnish with a flamed orange twist.
Casa Noble Noble Twist:
Directions: Place all ingredients, except lemon peel, in glass; add ice and swizzle. Squeeze lemon peel; rub around rim and drop into glass.
The King Cuatro:
Directions: Muddle blackberries in a tin, and pour all cocktail ingredients in. Shake and strain into coupe glass. Top with Martini and Rossi Prosecco and garnish with a Blackberry-speared purple orchid.
Directions: Combine Diplomático Planas and raspberry puree in a mixing glass. Stir and serve in a chilled champagne flute. Top up with Champagne or Prosecco. Garnish with a mint and raspberry skewer.