6 Cocktail Recipes for Valentine’s Day

A perfect list of Valentine’s Day cocktails from renowned establishments to share with your special someone.

Kiss From a Rose, Straight and Marrow

Ingredients

For the wild-rose vodka:

1/4 cup dried wild rose petals

1 bottle vodka

For the rose-cassis foam:

400 millilitres coconut cream

200 millilitres crème de cassis

1 ounce rosewater

For the cocktail:

0.75 ounce wild-rose-infused vodka

0.75 ounce crème de cassis

3 ounces lambrusco rosso (sparkling red wine)

4 drops Ms. Betters chocolate bitters

Method

For the wild rose vodka: 

Combine wild rose petals with vodka. Let sit 72 hours, then strain off the petals.

For the rose-cassis foam: 

Combine all ingredients in a bowl and whip vigorously. Place in fridge to let cool.

OR, combine all ingredients in an ISI (whipped cream) cannister. Charge with nitrogen.

For the cocktail:

Pour all ingredients into a mixing glass and stir with ice. Strain into a cocktail coupe (or similar glass).

Top with rose-cassis foam.

Pink Peppercorn Cosmo, B House

Ingredients

1.5 ounces Absolut Vodka

1 ounce fresh lemon juice

1.5 ounce hibiscus syrup

Ice cubes

4 pink peppercorns

Garnish sliced strawberries (optional)

Method

Add vodka, lemon juice, hibiscus syrup, and ice cubes to shaker. Shake well.

Strain into serving martini glass.

Add peppercorns. Garnish with strawberries, if using.

Secret Heart, Hy’s Steakhouse and Cocktail Bar

Ingredients

For the mixed-berry compote: 

4 cups (1 litre) mixed berries such as strawberries, raspberries, and blueberries

2 tablespoons (30 millilitres) sugar

For the cocktail:

1/2 cup (125 millilitres) orange juice

1 ounce homemade mixed-berry compote

1.5 ounces Grey Goose orange

.5 ounce Cointreau

.5 ounce orange juice

.5 ounce lemon juice

.5 ounce pineapple juice

Ice

For the garnish:

Dried rose flower

Method

For the mixed-berry compote: 

Place ingredients in a medium-sized bowl. Mix gently and refrigerate for at least one hour.

For the cocktail:

Add compote to shaker tin and muddle.

Add remaining ingredients.

Hard shake to slow count of 10.

Double strain into Nick and Nora glass.

Garnish by gently placing a dried rose flower on top.

New Flame, Gotham Steakhouse and Bar

Ingredients

For the Campari meringue foam:

Egg whites

Sugar

Reduced grenadine syrup

Campari

Lemon juice

Xantham gum

For the cocktail:

1 ounce Tanqueray Flor de Sevilla gin

.5 ounce Cinzano rosso vermouth

.5 ounce Lillet

.5 ounce strawberry syrup

.5 ounce lemon juice

Campari meringue foam

Crème de violette wash (2 sprays)

Method

For the Campari meringue foam:

Warm all ingredients.

Strain directly into whipped cream siphon.

Allow to cool for 4 hours before use.

For the cocktail:

Combine gin, vermouth, Lillet, strawberry syrup, lemon juice, and Campari meringue foam in shaker over ice.

Hard shake to 10.

Strain into coupe sprayed (washed) with crème de violette.

Scofflaw, Fable Diner

Ingredients

1.5 ounces Bulleit bourbon

0.5 ounce dry vermouth

0.5 ounce Chasers lemon juice

2 dashes Angostura bitters

Ice

Dehydrated lemon wheel (optional)

Method

Combine bourbon, vermouth, lemon juice, and bitters in shaker.

Shake hard and well.

Strain over ice into an Old-Fashioned glass.

Garnish with dehydrated lemon wheel, if using.

Eros Cocktail, The Victor

Ingredients

1 ounce rose-and-lavender-infused pisco

1 ounce Crown Royal rye

1.5 ounce lemon juice

1 ounce berry tea syrup

1 ounce egg white

Ice

Edible flower and beet powder for garnish.

Method

For the berry syrup:

Bring 2 cups of water and 2 cup of sugar to a boil in a small saucepan, stirring to dissolve sugar. Once boiling, add 2 berry tea bags and reduce to a low simmer. Simmer for 10 minutes. Remove from heat, discard tea bag and let syrup cool to room temperature before using.

For the pisco:

Add flowers such as roses, jasmine, lavender to bottle of Pisco and let sit at least over night before using.

For the cocktail:

Pour pisco, rye, lemon juice, berry tea syrup, and egg white into shaker glass and shake.

Add ice and shake hard again.

Double strain into a cordial glass.

Garnish with edible flower and beet powder.

xoxo, Ophelia

Ingredients

1 ounce Mount Gay XO rum

.75 ounce J.P. Chenet XO brandy

.25 ounce Grand Marnier

.75 ounce blueberry syrup

1 ounce fresh lime juice

1 ounce egg white

Ice

Angostura bitters

Method

Add rum, brandy, Grand Marnier, blueberry syrup, lime juice, and egg white to a cocktail shaker and dry shake.

Add ice and wet shake, then double strain into a coupe.

Garnish with three drops of Angostura bitters and then pull a toothpick through to shape the drops into love hearts.

Enjoy many with your special someone.