With love in the air and sweet treats to delight in, let cocktails play a role in setting the ambiance table side, too. Some inspirational ideas await.
- 1 ¼ oz. Brockmans Gin
- ½ oz. Orange liqueur
- ½ oz. Fresh lime juice
- 1 oz. Cranberry juice
- Lime twist and star anise garnish
Method:ombine Brockmans, Orange liqueur, fresh lime juice, cranberry juice and a handful of ice in a shaker.
Shake and strain into a chilled stemmed glass and serve with a lime twist and star anise.
- 2 oz .Empress 1908 Gin
- ¾ oz. Fresh Lime Juice
- ¾ oz. Simple Syrup
- Mint Leaves
- Cherry and Mint leaves(for garnish)
Method: Muddle, shake on ice and strain into a chilled glass.
Garnish with a mint leaf and a premium cherry.
- 1½ oz. Old Forester 86 Proof
- ½ oz. Ginger Syrup
- 2 oz. Raspberry Lambic
- 2 oz. Club Soda
- 2 droppers Old Forester Hummingbird Bitters
Method: Old Forester and warm ginger harmonize as a grounding base for this juicy, refreshing raspberry lambic fizz cocktail. The bitters accent with citrus and cardamom.
Combine all ingredients in Collins glass filled with ice. Garnish with lemon peel.
Red Velvet Cake
- 1 oz Amarula Cream Liqueur
- ⅔ oz Red Berry Vodka
- ⅔ oz Beetroot Juice
- ⅔ oz. White Chocolate Syrup
- ⅓ oz Grenadine
Method: “Roll” ingredients (pour back and forth between mixing glasses).
Fine strain into martini glass. Garnish with vanilla foam.
Love In Vain
- 2 oz. Bumbu Rum
- 1 oz. Grenadine
- 1 oz. Fresh Lemon Juice
- 1 oz. Ginger Syrup
- Candied Ginger (for garnish)
Method: In a mixing glass add all ingredients and shake vigorously.
Double strain into a chilled coupe and garnish with a heart-shaped candied ginger piece.
A Martini by Any Other Name
- 2 oz. Hendrick’s Gin
- 75 oz. Lillet Rose
- 25 oz. Italicus
- 2 dashes Peychaud’s bitters
- 3 muddled rose petals
Serve: Stirred, Nick & Nora glass, garnish with a rose petal fan.
Recipe and photo from The New York EDITION.