Liquid Love: 10 Cocktails To Win Her Over On Valentine’s Day


It’s Valentine’s Day soon, and with that, men and women across the country will be heading out to buy up every last box of chocolate, rose bouquet, and saccharine Hallmark card out there. Instead of being like everyone else, be better this year: make your significant other/the one you want to be your significant other one of these cocktails and show them what love really is (use of Foreigner during the act optional, but encouraged).

Laphroaig Can-We-Elope Cocktail
(Created by Tyson Buhler, New York City) 

  • 1 1/2 parts Laphroaig 10 Year Old
  • 3/4 parts Cantaloupe Juice
  • 3/4 parts Lemon Juice
  • 1/2 part Ginger Syrup

Method: Combine ingredients in a cocktail shaker with ice. Shake and strain into coup glass.

Any Which Way But Left
(Created by Matt Friedlander, Fools Gold, New York City)

Method: Combine all ingredients together, stir & strain into rocks glass over fresh ice and garnish with chocolate molé bitters and a grapefruit peel.

Frangelico Fizz

  • 1 part Frangelico
  • ½ parts SKYY Vodka
  • 1 part lemon juice
  • ½ part egg white
  • ¼ part peach liquor
  • ¼ part grapefruit juice
  • 3 dashes Angostura Bitters

Method: Vigorously shake all ingredients. Strain into a coupe glass. Garnish with grapefruit juice.

Pomp Fizz
(Created by Zachary Taylor, Dirty Water, San Francisco)

  • 5 oz Patrón Reposado
  • .75 oz Lemon Juice
  • .5 oz Cinnamon Syrup*
  • 1 heaping barspoon of Pomegranate Seeds
  • Prosecco

Method: 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.

*Cinnamon Syrup

  • 1 cup Water
  • 1 cup Sugar
  • 2 sticks Canela (Mexican cinnamon), broken into pieces

Method: 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.

The Crimson Heat

  • 1 pt. 1800 Añejo Tequila
  • 2 pts. Blood Orange Juice
  • Splash of Agave
  • Garnish with Chili

Method: Add all ingredients in cocktail glass and stir. Garnish with chili.

Hangar Rose Red

  • 2 oz. Hangar 1 Straight Vodka
  • 1 oz. Bianco / Blanc Vermouth
  • 1 tsp. Pomegranate Grenadine

Method: Add all ingredients in a mixing glass. Stir briefly with ice andupe or Nick & Nora glass. Garnish with a brandied cherry.

Related: High On Hops: Mardi Gras Beer Guide

Guatemalan Bouquet
(Created by Mixologist Lynnette Marrero)

  • 1 oz Zacapa Rum 23
  • 1/4 oz Orange Liqueur
  • 1/2 oz Lime Juice
  • 1 dash of Rose Water
  • Rose Champagne
  • Rose Petals for Garnish

Method: Combine Zacapa Rum 23, orange liqueur, lime juice and rose water into a cocktail shaker with ice. Shake well.  Strain contents into cocktail glass.  Top with Rose Champagne. Garnish with rose petals.

Black Label Old Fashioned

  • 1 1/2 oz Johnnie Walker Black Label Scotch
  • 1 tsp Demerara Syrup
  • 2 dashes Angostura Bitters
  • 1 dash Aromatic Bitters
  • Lemon & orange twist for garnish

Method: Combine all ingredients in a rocks glass over ice and stir. Garnish with a lemon and orange twist.

A Kiss Before Midnight (Valentine’s Day)
(Created by Mixologist Alex Fletcher)

  • 1 1/3 oz Baileys Salted Caramel
  • 1 oz Zacapa Rum 23
  • 2 oz Chilled Espresso
  • 1 cup Semi-Sweet Chocolate Chips
  • Crushed Pretzels for Garnish

Method: 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.

Basil Hayden’s Spiced Cranberry Valentine
(By Dominic Venegas, New York City)

  • 1 ½ parts Basil Hayden’s Bourbon
  • ½ part JDK and Sons O3
  • 4 dashes Angostura Bitters
  • Sparkling Wine
  • 7 Cranberries
  • Dash Fresh Grated Nutmeg
  • Dash of Cinnamon

Method: Muddle 4 cranberries in a cocktail shaker. Add Basil Hayden’s Bourbon, JDK and Sons O3, Angostura Bitters, cinnamon, nutmeg and ice. Shake and strain into a champagne flute. Top with sparkling wine. Garnish with the remaining cranberries on a skewer.