With Valentine’s Day upon us, it’s time (if you’re like most guys) to panic because you probably haven’t gotten your significant other a gift yet. If you have, congrats, you’re winning life right now. (If you’re still looking for a gift, check out this piece on how to get last-minute flowers.)
Either way, a Valentine’s Day can be made much better with the addition of one thing: cocktails. Not only are you able to get a nice buzz on before or after dinner, but it shows the love of your life you care about them and you want to show it. Cocktails are beautiful blends of flavor that, when done right, show off the artistry of the person making it.
Well, a Valentine’s Day cocktail shows off the artistry of the original cocktail crafter, which is then translated to your own hand, thereby (hopefully) earning you some brownie points. You may not be able to come up with a Valentine’s Day cocktail on your own, but you don’t have to. Below, check out some of the best drinks you can mix up on this lovely holiday.
- 1.5 oz Patrón Silver
- .5 oz fresh lemon juice
- .5 oz St. Vincent Orgeat
- 1 Medium-sized strawberry, cubed
Method: Add all ingredients to a mixing tin and shake. Pour into a rocks glass with crushed or cubed ice. Garnish with a cinnamon sugar rim with a 10:1 ratio, a strawberry or a spiral lemon twist.
(Created by Jen Fuller, The Mockingbird, Nashville)
- 9 oz booze of your choice
- 15 oz cucumber water (2 cucumbers sliced steeped in water for 1-3 hours)
- 9 oz lemon juice
- 6 oz pomegranate puree
- 6 oz rosemary simple syrup (2 long rosemary sprigs, 1 cup sugar, 1 cup water bring to boil and let simmer for 30 min, then strain)
Method: In a large container combine all ingredients, stir and serve over ice. Serves 6.
(Created by Nahm Kim, Sunda New Asian, Nashville)
- 1.5 oz El Dorado 12 Year Rum
- .75 oz cardamom cider syrup*
- .75 oz lime juice
- .5 oz yuzu puree
- 3 dashes Angostura bitters
Method: Combine all ingredients in shaker with ice. Shake vigorously, then double strain into coupe. Garnish with lime wheel.
*Cardamom cider syrup: take two 16 oz bottles of dry style cider, add 1/4 cup green cardamom pods, and reduce over med heat to two-thirds of the liquid. Add 21 oz white sugar and bring to a boil. Remove from heat, strain cardamom pods, and refrigerate for 7-10 days.
Tequila Partida Añejo Kiss
Method: Mix ingredients in a shaker with ice and shake well. Strain into a chill martini glass and garnish with a cherry.
- 1.5 oz Monkey 47 Gin
- .5 oz apple brandy
- .5 oz fresh lemon juice
- .5 oz grenadine
- .25-.5 oz egg white
Method: Add all ingredients into cocktail shaker, seal your shaker and shake vigorously for 5 seconds. Then add ice and shake again for another 5 seconds. Fine strain into a cocktail glass and garnish with a brandied cherry.
- 1.5 oz Playa Real Pineapple Tequila
- .75 oz lime juice
- .75 oz simple syrup
- Sliced strawberries and kiwi
Method: Muddle Strawberries and Kiwis in shaker. Add cocktail ingredients to shaker. Shake. Pour ingredients into Collins glass. Finish with ice and your favorite sparkling water.
(Created by Allan Roth, Glenfiddich ambassador)
- 2 parts Glenfiddich 14 Year Old Bourbon Barrel Reserve
- .5 part Drambuie
- .25 part coffee liqueur
- .25 part demerara syrup
- 1 barspoon China China
- Egg white
- Coffee beans, to garnish
Method: Combine all ingredients except for the coffee beans in a shaker and shake to incorporate the egg white. Add ice and shake again. Pour into a coupe. Garnish with coffee beans.
Lady Kombucha Cooler
- 1.5 oz Ketel One Botanical Cucumber & Mint
- 3 oz Health-Ade Pink Lady Apple Kombucha
- 1 lemon wedge, squeezed and juiced
- 1 thin apple slice, for garnish
- 1 lemon twist, for garnish
Method: Pour ingredients into a tall glass with ice. Stir and garnish with lemon twist and apple slice.
Corazon De Melon
- 2 parts Havana Club Añejo Blanco Rum
- 3 parts fresh cantaloupe juice*
- 1 part simple syrup
- 1 part maraschino cherry juice
- .5 part fresh lime juice
- Dash of orange bitters, optional
Method: 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.
Apple of My Eye
- 1.5 oz Mulholland Whiskey
- .75 oz Amaro Angeleno
- .5 oz Apple syrup
- .5 oz lemon juice
- 2-3 dashes Hella Bitter Smoked Chili Bitters
Method: Shake well with ice and strain into a chilled coupe glass. Garnish with a thin slice of apple.