Cocktails delight in hues of reds, pinks and purples for Valentine’s Day. Take inspiration for one of the season’s best on-premise sales opportunities.

 

Rosé Clover

Ingredients:

• 2 oz SVEDKA Rosé
• .75 oz Lillet Rose
• .75 oz Lemon Juice
• .75 oz 1:1 Simple Syrup
• 4 Raspberries
• 2 Dashes Orange Bitters

Method:

Add all ingredients to a mixing tin and shake vigorously with ice. Strain into a chilled coupe glass. Garnish with a triangular lemon twist and two skewered raspberries.

 

 

Purple Spring

Ingredients:

• 2 oz. Brockmans Gin
• 2 oz. Beetroot juice
• 4 oz. Wild Berry Cider

Method:

Add Brockmans and beetroot juice to a shaker with ice. Shake and strain into a stemmed Copa glass (bowl glass) filled with ice. Top with Wild Berry Cider and give it a gentle stir. Garnish with a very thin slice of dehydrated beetroot and edible flowers for a touch of spring.

 

 

 

Feelings Catcher

 Ingredients:

• 3/4 oz. Elijah Craig 12
• 3/4 oz. Lustau Spanish brandy
• 1/2 oz. Coruba
• 1/2 oz. The Perfect Purée Pink Guava Puree, thawed
• 3/4 oz. Donn’s Mix (2:1 grapefruit to cinnamon syrup)
• 1/2 oz. Lemon juice
• Peychaud’s Bitters (float)
• Mint sprig (garnish)

Method:

Build in a swizzle glass and swizzle with crushed ice. Float Peychaud’s Bitters. Garnish with a mint sprig. (Created by Ivy Mix, Co-Owner and Head Bartender, Leyenda, Brooklyn, N.Y.C., Courtesy of The Perfect Purée.)

 

 

Casamingos Hearts on Fire

• 2 oz. Casamigos Blanco Tequila
• 1 oz. Blood orange juice
• 1 oz. Fresh lime juice
• .5 oz. Simple syrup
• 2 Dashes of firewater bitters OR 3-4 slices of a serrano pepper
• Rim of salt / sugar / tijan or chipotle mixture (equal parts)

Method:

Add all ingredients into a tin shaker, muddle the fruit and add ice. Shake vigorously for 8-10 seconds then fine strain into a rocks glass. Add fresh ice and garnish with heart-shaped cutout of a blood orange peel and place on top of the cocktail.

 

 

Mezcal Mama,  The New York Edition

• 5 oz. Gem & Bolt Mezcal
• 5 oz. Jasmine Tea
• .75 oz. Fresh Lime Juice
• .5 oz. Agave Syrup
• .25 oz. Benedictine
• 3 or 4 Raspberries

Method:

Shake all ingredients and strain over ice. Garnish with three or four raspberries.

 

 

Roses & Berries Tanqueray

Ingredients:

• 1.25 oz. Tanqueray London Dry Gin
• ½ tsp. Rose Water
• Fever -Tree Elderflower Tonic
• Strawberries
• Rose petals
• Alt. add rosebuds to garnish as well

Method:

Build 1.25 oz of Tanqueray London Dry Gin, ½ teaspoon of rose water and Fever-Tree Elderflower Tonic to fill over ice in couple class. Stir. Top with tonic. Dress with strawberries and rose petals.