It’s almost Valentine’s Day and, if you’re like most guys, you’re probably scrambling to find a good gift for your loved one. Sure, you could get her chocolates and roses, but every guy gives their gal chocolate and roses. There’s nothing wrong with that, of course (especially if you’re giving Four Roses), but if you’re going to do that, you’re going to need to step it up a notch beyond, too. Turn it up to eleven, as a wise man once said. That’s where Valentine’s Day cocktails come in.
Not only are they delicious and you can get a nice buzz from them, but they show that you’re capable of artistry. It shows you have taste, that you understand how flavors go together (even if you don’t). These cocktails are liquid Marvin Gaye songs, basically, so if you’re looking for a successful date, we recommend mixing up these Valentine’s Day cocktails.
Ever Thine, Ever Mine
(Created by Pamela Wiznitzer, Seamstress, New York City)
Method: Pour in a coupe glass and garnish with raspberries.
(Created at Hot Sauce, QT Melbourne, Melbourne, Australia)
- 1 oz Midori
- 1 oz Sekitoba Imo Shochu
- 1 oz Hitachino White Ale
- 1 oz aloe vera juice
- .75 oz candied orange syrup
- .5 oz yuzu juice
Method: Add all ingredients to a tin. Add ice and shake vigorously. Double strain into a chilled coupette. Garnish with edible flower.
Ginger Beer Punch
(Created by Brooklyn Crafted)
- 1.5 oz handcrafted peach vodka
- 3.5 oz Brooklyn Crafted Mango Ginger Beer Mini
Method: Fill with a glass with ice, pour in vodka and Brooklyn Crafted, and stir.
The Rosemary Hound
(Created for Purity Vodka)
- 2 parts Purity Vodka
- 1 part simple syrup
- .5 part ruby red grapefruit juice
- 4 tbsp fresh rosemary leaves
- 2 slices ruby red grapefruit to garnish
Method: Place the grapefruit juice, vodka, and 1 oz rosemary simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks. Garnished with a grapefruit slide.
(Created by Jim Kearns for Slowly Shirley, New York City)
- 2 oz Santa Teresa 1796
- 2 oz sorrel juice
- 1 oz Arrack
- 1 oz kalamansi juice
- 1 oz orange juice
- .5 oz honey
- .5 oz ginger
- 5 tsp activated charcoal
- Votive candle for fun
Method: Add activated charcoal to shaker. Add the rest of the ingredients, except the sorrel. Shake with about three large ice cubes. Strain over crushed ice into vessel. Pack a lit votive candle into the crushed ice on top of the cocktail. Measure and pour the sorrel around the candle. Serves two.
(Created by Thomas Waugh, The Pool Lounge, New York City)
- 2 oz Plymouth Gin
- .75 oz fresh lemon juice
- .75 oz honey syrup
- .5 oz Fabris Pistachio Paste
- 3 kumquats, muddled
- 1 egg white
- Kumquat flower, shaved nutmeg, and pistachio to garnish
Method: Add all ingredients to a shaker. Short shake with 3 Kold Draft ice cubes. Strain over crushed ice in a Collins glass. Garnish with a kumquat flower, shaved nutmeg, and pistachio.
Eve of the Don
- 1.75 oz Don Papa Rum
- .75 oz lemon juice
- 1.75 bar spoon raspberry and thyme purée
- .75 bar spoon sugar
- Prosecco to top
- Raspberry, thyme, and lemon zest to garnish
Method: Combine all but the Prosecco in a shaker and shake hard until diluted and chilled. Strain into a coupette. Top with Prosecco. Garnish with raspberry, thyme, and lemon zest, and serve.
Basil Cranberry Fix
(Created by Willy Shine, Jägermeister Brand Meister)
- 1 oz Jägermeister
- 1 oz bourbon
- .75 oz lemon juice
- .75 oz spiced simple syrup
- 6-8 aromatic mint and basil leaves
- 4-5 cranberries
- Powdered Sugar
Method: Muddle mint and basil leaves in frozen Old Fashioned glass. Build Jägermeister, bourbon, lemon juice, and simple syrup into shaker and shake. Strain over ice. Garnish with cranberries, mint sprig, and powdered sugar.
- 50 ml saffron-infused Grey Goose L’Orange
- 20 ml Funkin Passion Fruit
- 15 ml vanilla syrup
- 10 ml fresh lemon juice
- 8 mint leaves
- Star anise to garnish
Method: Shake hard and strain over crushed ice. Garnish with a half passion fruit and whole star anise inside.